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.

Recipe Video


Serves 8
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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.


  • 3 Large Parsnips
  • 2 Large Carrots
  • 2 Medium Onion
  • 9 Cloves Garlic
  • 1 Large Thumb Fresh Ginger
  • 100 g Creamed Coconut (chopped into small pieces)
  • 1/2 Litre Water
  • 300 g Kale/Spinach (I’ve used cavolo nero)
  • 2 (400g) Cans Chickpeas
  • 3 Tablespoons Garam Masala
  • 2 Teaspoons Ground Cumin
  • 2 Teaspoons Ground Coriander
  • 2 Teaspoons Turmeric
  • 2 Teaspoons Sugar
  • 2 Tablespoons Tomato Paste
  • 3 Tablespoons Sunflower Oil
  • 30 g Fresh Coriander (roughly chopped)
  • 400 g Basmati Rice
  • 1 (400g) Can Chopped Tomatoes


  • Preheat an oven to 200˚c. Peel and chop the parsnips and carrots into small 2 cm cubes. Place on a baking tray and cover with 2 tablespoons of sunflower oil. Pour over 1/2 teaspoon of salt, 1 teaspoon of tumeric and 1 tablespoon of garam masala, then mix the veggies with your hands until the spices are evenly coated. Place in the oven and roast for 20 minutes until the veggies begin to take on some colour. Remove from the oven and reserve.
  • If you are using a kale or cabbage for the greens, wash and de-stem the leaves. Then slice into 2 cm ribbons.
  • Peel and roughly chop the garlic, ginger and onion. Then place into a small food processor with 2 tablespoons of water and blitz into a loose paste.
  • Heat the remaining tablespoon of oil in a pan over a medium-high heat. Tip in the onion mixture and fry for 5 minutes until the onions have softened and are taking on some colour.
  • Pour in the remaining spices and mix into the fried onions. Then add the tomato paste, chickpeas and roast veggies and stir to combine. Then tip in the chopped tomatoes, creamed coconut and water. Bring the pan to a boil, cover and simmer for 20 minutes.
  • Whilst your curry is cooking, you can boil your rice. Rinse the rice a few times to remove the excess starch and then cook according to the pack instructions. Once cooked, drain, fluff with a fork reserve until plating.
  • Once your curry mixture has simmer it should have thickened somewhat. Take off the heat and add the chopped greens or spinach. Stir until the greens have wilted. Then add 2/3 rds of the chopped coriander and stir again to wilt.
  • Serve the curry ladled over your rice and garnished with the remaining coriander.
4.88 from 8 votes
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