Photos of Chickpea & Roasted Parsnip Curry Recipe
How To Make Chickpea & Roasted Parsnip Curry
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Serves:
Ingredients
- 2 cups chickpeas, cooked
- 4 parsnips, peeled and diced
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 thumb-sized ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 can (400ml) coconut milk
- 1 cup vegetable broth
- 1 tablespoon olive oil
- Salt, to taste
- Fresh cilantro, for garnish
Instructions
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Preheat the oven to 400°F (200°C). Place the diced parsnips on a baking sheet, drizzle with olive oil, and season with salt. Roast for 20 minutes or until tender and golden brown.
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In a large skillet, heat olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onions are translucent and fragrant.
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Add the curry powder, turmeric, cumin, and paprika to the skillet. Stir well to coat the onion mixture with the spices.
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Pour in the coconut milk and vegetable broth. Bring to a simmer and let cook for 10 minutes.
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Add the cooked chickpeas and roasted parsnips to the skillet. Stir to combine and simmer for another 10 minutes to allow the flavors to meld together.
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Season with salt to taste.
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Serve the chickpea and roasted parsnip curry over cooked rice or with naan bread.
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Garnish with fresh cilantro before serving.
Nutrition
- Calories : 325kcal
- Total Fat : 12g
- Saturated Fat : 7g
- Sodium : 322mg
- Total Carbohydrates : 48g
- Dietary Fiber : 13g
- Sugars : 9g
- Protein : 9g
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