Chickpea & roasted parsnip curry - Good Food Middle East
Parsnips work so well in this wintry vegan curry, adding flavour and texture. Serve with naans to soak up the lovely sauce
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Cooking tools:
- Oven
- Roasting pan
- Pan
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Wooden spoon
- Lime press
- Serving bowl
- Plate
- Kitchen scale
- Saucepan
Ingredients
- 4 large parsnips, cut into batons (about 500g)
- 2 tbsp vegetable oilor 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
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