We bought a large bag of short-dated parsnips the other day, too many to roast for one Sunday dinner, so they needed using up. I'm not quite sure whose idea parsnip curry was initially, I'm happier about claiming it having happily eaten a couple of helpings, on the other hand I should probably give the significant other credit if it is due. I've never made or seen a recipe for parsnip curry before, so it took a bit of thinking about - I figured mild and creamy would work best. This was a relatively small meal - we stretched it out to two helpings each but that was with extra rice and poppadums (and a naan bread for the one of us who isn't vegan - the Co-op do vegan ones but I hadn't had time to go there, they aren't my favourite thing anyway though).
Start with what appears (from checking the label and what is left in the bag) to be three quarters of a kilo of parsnips. You might like to do more if you don't have any extras around. Peel and chop the parsnips and boil for 20 mins or so.
Strain the parsnips in a colander. Heat some margarine (or veg ghee if you can get it) in the bottom of the saucepan, briefly cook a sprinkling of coriander and cardomom seeds in this, add two or three crushed garlic cloves (less if you aren't keen, more if you love it or have a vampire infestation in your house). Stir the parsnips back in after a few seconds. Add a tablespoon or two of ground cumin.
Crush or grate a sachet or so of creamed coconut (you could probably use a tin of coconut milk if you have it, the creamed stuff keeps better and is cheaper though) over the parsnips and stir in. Add warm water (obviously not if you used coconut milk!) and stir in until the coconut dissolves and everything is covered. Simmer for half an hour or so.
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