Chickpea and roasted parsnip curry
by Cassie Best
Ingredients
4 large parsnips , cut into batons (about 500g)
2 tbsp vegetable oil or sunflower oil
2 tsp cumin seeds
1 onion , chopped
bunch coriander , leaves picked and stalks very finely chopped
3 tbsp curry paste (we used balti)
2 x 400g cans chickpeas , drained
400ml coconut milk
2 limes , 1 juiced and 1 cut into wedges
yogurt , rice or naan bread, to serve
I feel so grateful to have Shillingford Organics deliveries available to us. We get vegetables, salad. fruit and eggs from them. The quality is superb and the website easy to use. Lucky us!
— Mary
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