Parsnip and Chickpea Curry

Delight your taste buds with this hearty Parsnip and Chickpea Curry, a comforting, plant-based dish that's bursting with flavor and nutrition. Featuring tender, naturally sweet parsnips, protein-packed chickpeas, and a medley of aromatic spices like cumin, coriander, turmeric, and garam masala, this curry is simmered to perfection in a rich blend of coconut milk and tomatoes. Balanced by a hint of zesty lemon juice and garnished with fresh cilantro, this curry offers a satisfying, wholesome meal in just under an hour. Perfect for cozy weeknight dinners or meal prep, this recipe pairs beautifully with steamed rice, fluffy naan, or even quinoa for a gluten-free option. Packed with bold flavors and vibrant ingredients, this vegan curry is sure to become a go-to crowd-pleaser.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 g parsnips
• 400 g canned chickpeas
• 1 large onion
• 3 garlic cloves
• 1 tbsp fresh ginger
• 400 g canned diced tomatoes
• 400 ml coconut milk
• 2 tbsp vegetable oil
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric powder
• 1 tsp garam masala
• 0.5 tsp red chili powder (optional)
• 250 ml vegetable stock
• 2 tbsp fresh cilantro
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp lemon juice

Directions

Step 1

Peel the parsnips and cut them into bite-sized pieces. Drain and rinse the chickpeas. Finely chop the onion, garlic, and fresh ginger.

Step 2

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened and slightly golden.

Step 3

Stir in the garlic, ginger, ground cumin, ground coriander, turmeric powder, garam masala, and red chili powder (if using). Toast the spices for 1-2 minutes until fragrant.

Step 4

Add the diced tomatoes and cook for 3-4 minutes, stirring occasionally, to allow the flavors to meld.

Step 5

Stir in the parsnip pieces, coconut milk, and vegetable stock. Bring the mixture to a gentle boil and then reduce to a simmer. Cover the pot and cook for 20-25 minutes, or until the parsnips are tender.

Step 6

Add the chickpeas to the pot and season with salt and black pepper. Simmer uncovered for 5-7 minutes to thicken the curry slightly.

Step 7

Stir in the lemon juice and adjust seasoning to taste. Remove from heat.

Step 8

Garnish the curry with freshly chopped cilantro before serving. Serve hot with steamed rice, naan, or quinoa.

Nutrition Facts

Serving size	(2236.3g)

Amount per serving	% Daily Value*
Calories	1611.1

Total Fat 64.3g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat 25.0g
Cholesterol 18mg	0%
Sodium 5381.8mg	0%
Total Carbohydrate 239.2g	0%
Dietary Fiber 50.6g	0%
Total Sugars 87.0g
Protein 36.7g	0%

Vitamin D 0IU	0%
Calcium 652.1mg	0%
Iron 18.5mg	0%
Potassium 4758.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.4%

Protein: 8.7%

Carbs: 56.9%