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.
Prep Time10mins
Cook Time18mins
Total Time28mins
Servings: 4people
Ingredients
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
Instructions
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.
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