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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 with chickpeas which are a wonderful vegetarian source of protein and 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 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, stir and bring to a gentle boil, stirring well.
- Reduce to a simmer and stir in 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 and bring to a gentle simmer, stirring often until all the liquid has evaporated, then remove from the heat.
- Once the diced parsnip and apple are tender, add the chickpeas to the curry and continue simmering the mix for a further 2-3 minutes until the chickpeas are hot throughout.
- Serve the curry with the cauliflower rice; garnish with the flaked almonds and a scattering of fresh coriander for an extra visual and tasty treat.