This mild and fragrant curry is a perfect way to enjoy roasted carrots and parsnips. The baked veggies add a wonderful sweetness to the dish which accents the irony taste of kale or spinach. This dish is amazing for batch cooking. If you’re looking for a recipe to keep and store for a few weeks, this is it. It tastes just as good cold as hot. Cooking from frozen is super simple. I recommend portioning out and freezing in tupperware, then you can cook the ideal portion, directly from the freezer!
When to eat
I’d recommend enjoying this dish from September to April.
This meal is around 89% less polluting than the average UK meal.
- Eating this recipe will save around 2.60 KG CO2e per person.
- That’s equivalent to the emissions produced driving 21.60 KM in a modern car.
- 2 Medium Onion (peeled and halved)
- 9 Cloves Garlic (peeled)
- 50 g Fresh Ginger (peeled and loosely chopped)
- 100 g Creamed Coconut (roughly chopped)
- 1/2 Litre Water
- 300 g Kale/Spinach (sliced into ribbons)
- 2 (400g) Cans Chickpeas
- 2 Tablespoons Garam Masala
- 2 Teaspoons Ground Cumin
- 2 Teaspoons Ground Coriander
- 1 Teaspoons Turmeric
- 2 Teaspoons Sugar
- 2 Tablespoons Tomato Paste
- 1 Tablespoons Vegetable Oil
- 30 g Fresh Coriander (roughly chopped)
- 1 (400g) Can Chopped Tomatoes
Roast Spiced Carrot And Parsnip
- 3 Large Parsnips (peeled and cubed)
- 2 Large Carrots (peeled and cubed)
- 1 Teaspoon Turmeric
- 1 Tablespoon Garam Masala
- 2 Tablespoons Vegetable Oil
- Preheat your oven to 200˚c (fan oven).
- Place the chopped carrots and parsnips onto a baking tray. Cover the veggies with the 2 tablespoons of sunflower oil, 1 teaspoon of turmeric, 1 tablespoon of garam masala and 1 teaspoon of salt. Combine the spices and oil with the veggies using your hands until evenly coated.
- Place the carrots and parsnips in the oven and roast for 20 minutes until the veggies begin to take on some colour.
- Next your curry base. Place the chopped onion, ginger and garlic into a small food processor with 2 tablespoons of water. Blitz into a loose paste.
- Heat a tablespoon of oil in a large pan or dutch oven over a medium-high heat. Tip in the onion mixture and fry for 5 minutes until the onions have softened and take on some colour.
- Next tip in all the aromatics into the cooking onions – 2 tablespoons garam masala, 2 teaspoons cumin, 2 teaspoons coriander, 1 teaspoon turmeric, 2 teaspoons sugar, and 2 tablespoons of tomato paste. Combine the onions with the spices and cook for a few minutes.
- Now pour the chickpeas, chopped tomatoes, creamed coconut and 1/2 litre of water into the pan. Bring the pan to a boil, cover and simmer for 30 minutes.
- When your carrots and parsnips have finished roasting in the oven. Remove and add to the simmering curry.
- Once your curry mixture has simmer it should have thickened nicely. Take the pan off the heat and season to taste. Then add in your chopped greens and coriander. Stir the greens into the curry until they have just wilted.
- Serve the curry with rice, cauliflower rice, naans or simply just on its own.