Root veggie coconut curry

Root veggie coconut curry    image
Difficulty Easy
Preparation 10 min
Cooking 35 min


4 servings
    • 1   onion
    • 3   garlic cloves
    • 20   g root ginger
    • 2   tbsp rapeseed oil
    • 2   tsp ground cumin
    • 1   tsp ground tumeric
    • 0,5   tsp chilli flakes
    • 300   g carrots
    • 300   g parsnips
    •   1 x 400ml tin of coconut milk
    • 250   ml vegetable stock
    •   1 x 400ml tin of chickpeas
    • 75   g spinach
    •   Handful of fresh coriander
  • To serve

    • 25   g flaked almonds
    •   4 mini peshwari naan


    Looking for a cheap and cheerful curry? Look no further! In this veggie dish, the sweetness of fresh root veg benefits from a little bit of added spice, the chickpeas bulk it out to make a satisfying main meal and the spinach adds even more colour and goodness.

  1. Blitz the onion, garlic and ginger in a food processor to form a paste, or very finely chop the onion and grate the ginger and garlic if you don’t have a processor. Heat the oil in a large saucepan and fry the onion mixture for 4-5 minutes, until soft. Add the cumin, turmeric and chilli flakes for a bit of punch and cook for 2 minutes.

  2. Chop the carrots and parsnips into batons and add to the saucepan. Cook for 3-4 minutes, then add the creamy coconut milk and stock. Bring to a simmer and cook for 20 minutes, or until the vegetables are tender.

  3. Drain and stir in the chickpeas then add the spinach to the pan for colour and continue to cook for 5 minutes, until the spinach has wilted. Stir through the roughly chopped coriander.

  4. Ladle the curry into bowls, toast the flaked almonds and scatter over the curry for crunch. Serve with the warmed peshwari naans on the side.

  5. Nutritional information per serving. Portion size 504g.

Nutrition per serving

kcal 602
Proteins (g) 14
Fats (g) 33