Parsnip, Apple and Chickpea Curry
This delicious creamy curry is a great winter warmer, perfect to add a little spice to weekday dinners. Sweet parsnips and apple are paired perfectly with chickpeas which are a wonderful vegetarian source of protein. Topped off with toasted almonds for a delectable crunch. Serve with cauliflower rice, brown rice or quinoa. Quick and easy to prepare, this is a great option for newbie vegans looking to try something different.
Servings: 4 people
For the curry
- 1 medium red onion, peeled and finely diced
- 1 inch fresh ginger, grated
- 1 clove of garlic, thinly sliced
- 1 large parsnip, peeled and diced into half inch chunks
- 1 large Bramley apple, peeled and diced into half inch chunks
- 1 can of organic chickpeas, drained and rinsed
- 1 tbsp of smooth almond butter
- 2 tbsp of curry powder
- 1 cup of vegetable stock
- 1/3 cup of unsweetened organic almond milk
- 2 tbsp of fresh coriander
- 2 tbsp of flaked, toasted almonds
- 1 tbsp of coconut oil
For the rice
- 1 large cauliflower, florets grated
- 1/2 cup of vegetable stock
- Heat the coconut oil in a large saucepan over a low/medium heat. Add the onion and sweat gently for a minute.
- Add the garlic and ginger and stir to combine, sweating for a minute or two more or until the onion is starting to turn translucent.
- Add the diced parsnip and apple and stir well, frying over a medium heat for a few more minutes until they start to soften
- Add in the almond butter and curry powder and stir well. Continue to fry for a minute more.
- Add the stock and bring to a gentle boil, stirring well.
- Reduce to a simmer and add the almond milk. Continue to cook for 5-7 minutes or until the parsnip and apples are tender and the sauce has thickened.
- Whilst the vegetables are simmering, add the grated cauliflower to a separate pan along with the additional stock. Simmer gently until all the liquid has evaporated, stirring often.
- Once the diced parsnip and apple are tender, add the chickpeas to the curry and heat for a further 2-3 minutes until the chickpeas are hot throughout.
- Serve the curry with the cauliflower rice and crumble over the flaked almonds and a scattering of fresh coriander to serve.