Coconut Parsnip with Red Beans, Lime & Ginger - Veganuary

Name: Coconut Parsnip with Red Beans, Lime & Ginger - Veganuary
Ingredients: 1 tbsp plain oil (not olive); Parsnips, 700-800g/1lb 8oz-1lb-12oz, peeled and chopped into medium chunks; 2 cloves garlic, crushed; 5cm/2 inch piece of ginger, grated – about 1 tbsp grated; Half a large red chilli, de-seeded and chopped fine; 1 tsp cumin powder; 100ml/3 generous fl oz coconut milk; 1 lime, zested and squeezed – at least 1 tbsp juice; Half a tin of red or pink beans: aduki, kidney or pinto – about 120g/4oz home-cooked; Salt and pepper to taste; 2 tbsp finely chopped fresh coriander

veganuary.com

You need never again stare at the unused parsnips in your fridge because here’s a stunningly quick way to use them. Red beans look particularly pretty but the dish works well with black beans too!

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Ingredients

1 tbsp plain oil (not olive)
Parsnips, 700-800g/1lb 8oz-1lb-12oz, peeled and chopped into medium chunks
2 cloves garlic, crushed
5cm/2 inch piece of ginger, grated – about 1 tbsp grated
Half a large red chilli, de-seeded and chopped fine
1 tsp cumin powder
100ml/3 generous fl oz coconut milk
1 lime, zested and squeezed – at least 1 tbsp juice
Half a tin of red or pink beans: aduki, kidney or pinto – about 120g/4oz home-cooked
Salt and pepper to taste
2 tbsp finely chopped fresh coriander

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