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!

Course Main Course

Cuisine Indian

Diet Vegan, Vegetarian

Keyword best curry recipe, carrot curry, curry, easy seasonal curry, kale curry, seasonal vegan curry

Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Servings

Calories 351

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.

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