Chickpea Curry With Roast Carrot and Parsnip
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.
Chickpea Curry With Roast Carrot and Parsnip
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!
Ingredients
- 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
Instructions
- 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.
17 Comments
Emma
December 19, 2020 at 5:41 pm
Lovely, again! Can’t wait to be able to invite friends around
Sophy
March 2, 2021 at 2:47 pm
I made this and it was YUM – didn’t have fresh spinach but had tinned so used that instead – does that increase the carbon impact of the meal though?
hugo
March 2, 2021 at 9:21 pm
amazing news sophy, glad you enjoyed it! Don’t worry using canned spinach over fresh should only cause a minor increase in the emissions.
Julie
April 8, 2021 at 9:53 am
This was lush, so glad I have leftovers for my lunch! Will definitely be making it again :)
Thank you.
hugo
April 8, 2021 at 9:55 am
Great to hear Julie. Glad you enjoyed it.
Kathryn
September 19, 2021 at 9:10 pm
My partner made this curry last night. It is the best curry I have had in my 54 years, hands down.
hugo
September 22, 2021 at 9:00 am
So nice to hear Kathryn, thank you
Lynn
February 24, 2022 at 2:25 pm
Really delicious – I usually can’t get my partner to eat parsnips but he loved this!
hugo
February 27, 2022 at 2:46 pm
Amazing news!
Dawn
October 30, 2022 at 3:16 am
super delicious!! we paired with rice and some yogurt with cumin, lime and fresh dill. yum!
Simon
January 15, 2023 at 5:54 pm
Really excellent. Cooked this again this evening, roasting the carrots and parsnips in the oven above my wood burner. Found some lovely spring greens instead of kale. Many thanks for this great recipe!
hugo
February 2, 2023 at 2:23 pm
No problems Simon, so nice to hear you enjoyed it.
Philippa
February 28, 2023 at 7:54 pm
This was a great success. I had 2 giant sized parsnips and I wanted to try something different with them .
I was a little nervous about putting in 9 cloves of garlic but once I had cooked the onion, ginger and garlic paste really well the flavour was lovely. I will definitely make this again – easy, economical and tasty.
sibel
September 13, 2023 at 1:27 pm
Delicious! Didn’t have chopped tomatoes so added more tomato paste and used a can coconut milk instead of creamed as thats what I had.
Will make again. Thanks
Maria
January 20, 2024 at 7:58 pm
Hi Hugo. I discovered your blog today when I googled “parsnip and chickpea recipes”. I had no time for shopping today and needed to use up the bits and pieces that I already had. I’m delighted to have found you and this recipe was exactly what I needed, scaled down as I live alone, and using frozen spinach as I had no fresh. I had it for dinner tonight and it was delicious. There’s enough for tomorrow and it will probably be even tastier then. Anyway I’m now a subscriber and intend to try lots more of your recipes.
Philippa
October 23, 2024 at 7:00 pm
Today I made this Parsnip & Carrot curry for a second time. I loved it the last time even though I didn’t use 9 cloves of garlic that first time. This time I did use the 9 cloves and it WAS even better than the last time.
It does make 8 good portions and is really lovely.
Thank you
Taylor
November 19, 2024 at 9:00 pm
This was so good. I was proud of myself for making a curry that didn’t have some preexisting sauce; I hadn’t done that since my baby was born six months ago! It was a great way to use up a good chunk of the parsnips that came with my Oddbox. My partner hates them, but still ate this (but still didn’t love-love that they were in there 😆). Great recipe!