I went in search of a way to add a little taste sensation (read: variation) to my otherwise one-trick ‘roast ’em up boys‘ move with this season’s parsnips. This recipe from Waitrose (who knew?!) saved me from allowing perfectly good vegetables go to waste – or to the chippery! This curry makes clever use of store cupboard ingredients and those cooked vegetables that might otherwise get thrown away. And did I mention creamy, delicious veggie curry flavours to boot? I didn’t bother with the apple chutney this time around but I’ll definitely be making this one again, and with or without the chutney, my parsnips have just found a delicious new home.
Ingredients
- 2 tbsp sunflower oil
- 1 large onion, sliced
- 2 cloves garlic, crushed
- 1 tbsp chopped fresh root ginger
- ½ tsp cayenne pepper
- 1 tsp ground turmeric
- 1 tsp garam masala
- 400g cold roast potatoes, cubed
- 400g cold roast parsnips, cubed
- 227g can chopped tomatoes
- 400ml can coconut milk
- 100g frozen peas
- Juice ½ lemon
For the chutney
- 1 Cox apple, cored and finely diced
- 1 small onion, finely chopped
- 2 tbsp chopped fresh mint
Method
- Heat the oil in a large pan and add the onion, garlic and ginger. Cook gently for 5 minutes until soft and golden. Add the cayenne, turmeric and garam masala, cook for a minute then add the potatoes and parsnips and toss to coat in the spices. Stir in the tomatoes and some seasoning and simmer for a couple of minutes.
- Stir in the coconut milk and peas then bring to the boil. Simmer gently for 5 minutes until the sauce is thickened. Add the lemon juice and check the seasoning.
- Make the chutney by mixing together the apple, onion and mint. Serve the curry with the chutney alongside, and naan bread or rice, if you wish.
Cooks tip
To use raw potatoes and parsnips,simply peel 500g of each and toss with spices then cook in the tomato sauce until just tender, adding water as required.
Prep: 15mins | Cooks: 1-2hours (if using raw vegetables) | Serves: 6
The Middle Way Yoga 