If you have landed on this recipe through our recipe blog then you will know that March 2021 in our recipe series is all about Parsnips.
If you have found this recipe by chance, welcome to The Together Plan, a charity working to revive Jewish community life in Belarus. History, heritage and culture are high on our agenda and food is intrinsic to who we are… Do explore the rest of our website to find out more about our current projects as well as how you can get involved and support us.
- 4 large parsnips, cut into batons (about 500g)
- 2 tbsp vegetable oil or sunflower oil
- 2 tsp cumin seeds
- 1 onion, chopped
- bunch of 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
- yoghurt, rice or naan bread, to serve
Heat oven to 200C/180C fan/gas 6. Put the parsnips in a roasting tin and toss with half the oil, the cumin and some seasoning. Roast for 25-30 mins until softened.
Heat the remaining oil in a pan. Cook the onion and coriander stalks for 15 mins, or until really soft and caramelising.
Stir in the curry paste and cook for 1 min, then add the chickpeas and coconut milk.
Simmer for 10 mins until the sauce reduces and clings to the chickpeas.
Add the lime juice and season again to taste, if you like.
Top with the parsnips, coriander leaves and lime wedges and serve with yoghurt, rice or naan bread.
This recipe was inspired by [email protected]
We hope you are enjoying reading these recipes – Michelle would love to hear your comments and see photos once you’ve made them. Please send them to [email protected].
If you enjoyed this recipe and would like to see more in the future, consider supporting us with a donation or click here to find out how else you can get involved.
We love it when people share our recipes! Click the buttons below to share this recipe on social media and make sure to let the recipients know it came from us! Our volunteers have spent plenty of time researching and curating these recipes for us from around the world! Click here to see other recipes in our series.