Roast Parsnip & Cashew Curry

Name: Roast Parsnip & Cashew Curry
Ingredients: Paste; 1 onion, roughly chopped; 2 cloves garlic, skins removed; 1 cm ginger, skin removed; 1 green chilli, de-seeded; A little water; Curry; 100g/¾ cup cashews, toasted and ground (not into a powder but small chunky pieces); 5 large parsnips, peeled and cut lengthways into 8 pieces; 2 tsp cumin seeds; 2 tsp ground coriander; 1 tsp turmeric; 1 tsp chilli powder (or less if you don’t like heat); 1 tbsp tomato puree; 500g/2 cups passata; Juice of ½ – 1 lime; 1 tbsp syrup (eg maple, agave – optional); 250ml/1 cup stock; Salt and pepper, to taste

www.veganrecipeclub.org.uk

A seasonal, unusual and deliciously hearty curry. The combination of flavours works incredibly well together and it's definitely a crowd-pleaser. This recipe was inspired by one of the old...

View full recipe on www.veganrecipeclub.org.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veganrecipeclub.org.uk.

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Ingredients

Paste
1 onion, roughly chopped
2 cloves garlic, skins removed
1 cm ginger, skin removed
1 green chilli, de-seeded
A little water
Curry
100g/¾ cup cashews, toasted and ground (not into a powder but small chunky pieces)
5 large parsnips, peeled and cut lengthways into 8 pieces
2 tsp cumin seeds
2 tsp ground coriander
1 tsp turmeric
1 tsp chilli powder (or less if you don’t like heat)
1 tbsp tomato puree
500g/2 cups passata
Juice of ½ – 1 lime
1 tbsp syrup (eg maple, agave – optional)
250ml/1 cup stock
Salt and pepper, to taste