How To Make Chickpea & Roasted Parsnip Curry
Turning vegan may look challenging for some, especially for those who can’t turn their eyes away from meat. But they just haven’t found these sumptuous vegan recipes that even non-vegans will surely enjoy!
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
-
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.
-
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.
-
Add the curry powder, turmeric, cumin, and paprika to the skillet. Stir well to coat the onion mixture with the spices.
-
Pour in the coconut milk and vegetable broth. Bring to a simmer and let cook for 10 minutes.
-
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.
-
Season with salt to taste.
-
Serve the chickpea and roasted parsnip curry over cooked rice or with naan bread.
-
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
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
