Chickpea Curry With Roast Carrot And Parsnip Recipes

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CHICKPEA & ROASTED PARSNIP CURRY



Chickpea & roasted parsnip curry image

Parsnips work so well in this wintry vegan curry, adding flavour and texture. Serve with naans to soak up the lovely sauce

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 45m

Number Of Ingredients 10

4 large parsnips , cut into batons (about 500g)
2 tbsp vegetable oil or sunflower oil
2 tsp cumin seeds
1 onion , chopped
bunch coriander , leaves picked and stalks very finely chopped
3 tbsp curry paste (we used balti)
2 x 400g cans chickpeas , drained
400ml coconut milk
2 limes , 1 juiced and 1 cut into wedges
yogurt , rice or naan bread, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the parsnips in a roasting tin and toss with half the oil, the cumin and some seasoning. Roast for 25-30 mins until softened.
  • Heat the remaining oil in a pan. Cook the onion and coriander stalks for 15 mins, or until really soft and caramelising. Stir in the curry paste and cook for 1 min, then add the chickpeas and coconut milk. Simmer for 10 mins until the sauce reduces and clings to the chickpeas. Add the lime juice and season again to taste, if you like.
  • Top with the parsnips, coriander leaves and lime wedges and serve with yogurt, rice or naan bread.

Nutrition Facts : Calories 517 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 12 grams sugar, Fiber 15 grams fiber, Protein 14 grams protein, Sodium 0.5 milligram of sodium

CHICKPEA CURRY WITH ROAST CARROT AND PARSNIP



Chickpea Curry With Roast Carrot and Parsnip image

This mild and fragrant curry is a perfect way to enjoy roasted carrots and parsnips. The baked veggies add a wonderful sweetness to the dish which accents the irony taste of kale or spinach. This dish is amazing for batch cooking. If you're looking for a recipe to keep and store for a few weeks, this is it. It tastes just as good cold as hot. Cooking from frozen is super simple. I recommend portioning out and freezing in Tupperware, then you can cook the ideal portion, directly from the freezer!

Provided by user

Categories     Main Course

Time 50m

Number Of Ingredients 21

2 Medium Onion (peeled and halved)
9 Cloves Garlic (peeled)
50 g Fresh Ginger (peeled and loosely chopped)
100 g Creamed Coconut (roughly chopped)
1/2 Litre Water
300 g Kale/Spinach (sliced into ribbons)
2 (400g) Cans Chickpeas
2 Tablespoons Garam Masala
2 Teaspoons Ground Cumin
2 Teaspoons Ground Coriander
1 Teaspoons Turmeric
2 Teaspoons Sugar
2 Tablespoons Tomato Paste
1 Tablespoons Vegetable Oil
30 g Fresh Coriander (roughly chopped)
1 (400g) Can Chopped Tomatoes
3 Large Parsnips (peeled and cubed)
2 Large Carrots (peeled and cubed)
1 Teaspoon Turmeric
1 Tablespoon Garam Masala
2 Tablespoons Vegetable Oil

Steps:

  • Preheat your oven to 200˚c (fan oven).
  • Place the chopped carrots and parsnips onto a baking tray. Cover the veggies with the 2 tablespoons of sunflower oil, 1 teaspoon of turmeric, 1 tablespoon of garam masala and 1 teaspoon of salt. Combine the spices and oil with the veggies using your hands until evenly coated.
  • Place the carrots and parsnips in the oven and roast for 20 minutes until the veggies begin to take on some colour.
  • Next your curry base. Place the chopped onion, ginger and garlic into a small food processor with 2 tablespoons of water. Blitz into a loose paste.
  • Heat a tablespoon of oil in a large pan or dutch oven over a medium-high heat. Tip in the onion mixture and fry for 5 minutes until the onions have softened and take on some colour.
  • Next tip in all the aromatics into the cooking onions - 2 tablespoons garam masala, 2 teaspoons cumin, 2 teaspoons coriander, 1 teaspoon turmeric, 2 teaspoons sugar, and 2 tablespoons of tomato paste. Combine the onions with the spices and cook for a few minutes.
  • Now pour the chickpeas, chopped tomatoes, creamed coconut and 1/2 litre of water into the pan. Bring the pan to a boil, cover and simmer for 30 minutes.
  • When your carrots and parsnips have finished roasting in the oven. Remove and add to the simmering curry.
  • Once your curry mixture has simmer it should have thickened nicely. Take the pan off the heat and season to taste. Then add in your chopped greens and coriander. Stir the greens into the curry until they have just wilted.
  • Serve the curry with rice, cauliflower rice, naans or simply just on its own.

Nutrition Facts : Calories 351 kcal, Carbohydrate 44 g, Protein 10 g, Fat 17 g, SaturatedFat 12 g, Sodium 462 mg, Fiber 11 g, Sugar 8 g, ServingSize 1 serving

PARSNIP AND CHICKPEA CURRY



Parsnip and Chickpea Curry image

The sweet flavour of parsnips goes very well with the spices in this Indian-style vegetable stew. Serve it with dhal and Indian roti breads to mop up the delicious sauce.

Provided by KristinV

Categories     Curries

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 16

1 cup dried garbanzo beans, soaked overnight, then drained
7 garlic cloves, finely chopped
1 small onion, chopped
5 cm piece fresh ginger
2 fresh green chilies, seeded and finely chopped
2 1/2 cups water
4 tablespoons peanut oil
1 teaspoon cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon chili powder
1/2 cup cashew nuts, toasted and ground
250 g tomatoes, peeled and chopped
900 g parsnips, cut into chunks
1 teaspoon ground toasted cumin seed
1 lime, juice of

Steps:

  • Put the chickpeas in a pan, cover with cold water and bring to the boil. Boil vigorously for 10 minutes, then reduce the heat so that the water boils steadily and cook for 1-1 1/2 hours.
  • Meanwhile, make the sauce. Set 2 tsp of the garlic aside and place the remainder in a food processor. Add the onion, ginger and half the chillies. Pour in 75ml of the water and process to a smooth paste.
  • Heat the oil in a large stock pot and cook the cumin seeds for 30 seconds. Stir in the coriander seeds, turmeric, chilli powder and ground cashew nuts. Add the ginger and chilli paste and cook, stirring frequently, until the water begins to evaporate. Add the tomatoes and stir-fry until the mixture begins to turn red-brown in colour.
  • Drain the chickpeas and add to the pan with the parsnips and remaining water. Season with 1 tsp salt and black pepper. Bring to the boil, stir, then simmer uncovered, for 15-20 minutes until the parsnips are completely tender.
  • Thicken the liquid by boiling until the sauce is reduced. Add the toasted cumin seeds and lime juice to taste. Stir in the reserved garlic and chilli and heat through and serve.

Nutrition Facts : Calories 618.7, Fat 25.9, SaturatedFat 4.4, Sodium 159.2, Carbohydrate 87.4, Fiber 23.1, Sugar 21.1, Protein 16.9

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