This sweet potato & parsnip curry is a warming and flavourful dish, perfect for a cosy meal. Packed with aromatic spices, tender root vegetables, and a rich, creamy sauce, it’s both hearty and satisfying. The natural sweetness of sweet potatoes and parsnips pairs beautifully with the bold curry flavours. Serve it with rice or naan for a comforting plant-based dinner that’s easy to make and full of goodness!
![Sweet Potato & Parsnip Curry [vegan]](https://theflexitarian.co.uk/wp-content/uploads/2024/06/Sweet-Potato-Parsnip-Curry-vegan-v83-%C2%A9-Annabelle-Randles-The-Flexitarian-v8-LR-683x1024.jpg)
Sweet Potato & Parsnip Curry: Hearty & Warming
This sweet potato & parsnip curry has a fragrant and creamy sauce made with fresh tomatoes, coconut milk and a delicious spice blend. Serve it with these homemade coriander flatbreads which can be cooked while the curry is simmering.
For the past few weeks, my weekly CSA vegetable box from Sutton Community Farm has been filled with plenty of parsnips so, after one too many roasts, I decided to venture into creating a parsnip curry recipe that we could all enjoy as a family. This is a mild dish, suitable for kids, where you can adjust the amount of chilli powder to suit your own taste.
With the added sweetness of frozen peas, this sweet potato & parsnip curry is a real crowd pleaser getting rave reviews from younger tastebuds (which let’s face it, are not always easy to please). The coriander flatbreads are also a real hit!
A few tips on how to make this sweet potato & parsnip curry
As with many of my curry recipes, this dish is very easy to make. Just remember to cut the sweet potatoes and parsnips into similar-sized dice so that they cook evenly.
With a bit of planning, it is easy to make the curry and flatbreads together. Simply start the flatbreads in the morning, letting them rise for a few hours, then make the curry. The flatbreads can be prepared while the curry is cooking (or reheating).
Serving Suggestions & Pairings
Side Dishes
- Steamed Rice: Serve with basmati, jasmine, or brown rice.
- Fluffy Quinoa: A protein-rich alternative to rice that adds a light, nutty flavour.
- Warm Naan or Roti: Perfect for scooping up the curry.
Toppings & Garnishes
- Fresh Coriander: Adds a burst of freshness and complements the warm spices.
- Toasted Nuts or Seeds: Sprinkle with almonds, cashews, or sesame seeds for crunch.
- Chilli Flakes or Fresh Chillies: For those who love extra heat.
- Coconut Yoghurt or Vegan Raita: A cooling contrast to the curry’s bold flavours.
Additional Pairings
- Lentil Dhal: A protein-packed side that pairs well with this curry.
- Spiced Roasted Vegetables: Such as cauliflower or aubergine for added variety.
- Pickled Vegetables or Mango Chutney: A tangy, sweet contrast to the rich curry sauce.
I hope you enjoy this sweet potato & parsnip curry recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
![Sweet Potato & Parsnip Curry [vegan] 2020 © Annabelle Randles | The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2020/01/Sweet-Potato-Parsnip-Curry-vegan-v8-2020-%C2%A9-Annabelle-Randles-The-Flexitarian-300x300.jpg)
Sweet Potato & Parsnip Curry [vegan]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 2 Tbsp vegetable oil
- 1 onion – finely diced
- 2 Tbsp mild curry powder
- 1 Tbsp dried curry leaves
- 1.5 Tbsp finely grated fresh ginger
- 3 cloves garlic – grated
- 1/2 tsp chilli powder
- 1 Tbsp tomato paste
- 450 g sweet potato – peeled and cut into 2cm/ 0.8 inch cubes
- 450 g parsnip – peeled and cut into 2cm/ 0.8 inch cubes
- 250 g cherry tomatoes
- 500 ml vegetable stock
- 250 ml water
- 200 g frozen peas
- 400 ml coconut milk
- 400 g can chickpeas
- juice of 1/2 lemon
- salt to taste
- Red chilli or chilli flakes to serve
- fresh coriander to serve
- dairy free yoghurt to serve
- homemade flatbreads
Instructions
- Heat the vegetable oil in a large sauce pan. Gently fry onion until soft. Add mild curry powder, curry leaves, grated ginger, garlic, chilli powder and tomato paste. Fry together for a couple of minutes.2 Tbsp vegetable oil, 1 onion – finely diced, 2 Tbsp mild curry powder, 1 Tbsp dried curry leaves, 1.5 Tbsp finely grated fresh ginger, 3 cloves garlic – grated, 1/2 tsp chilli powder, 1 Tbsp tomato paste
- Add diced sweet potatoes, parsnips, cherry tomatoes, vegetable stock and water. Bring to the boil then cook for 15mins under medium heat.450 g sweet potato – peeled and cut into 2cm/ 0.8 inch cubes, 450 g parsnip – peeled and cut into 2cm/ 0.8 inch cubes, 250 g cherry tomatoes, 500 ml vegetable stock, 250 ml water
- Add frozen peas, coconut milk, drained chickpeas. Carry on cooking for 10 mins or so, until the vegetables are cooked and the sauce has thickened.200 g frozen peas, 400 ml coconut milk, 400 g can chickpeas
- Season to taste with lemon juice and salt.juice of 1/2 lemon, salt to taste
- Serve with red chilli, chopped fresh coriander leaves, (dairy free) yoghurt and warm homemade flatbreads (see recipe link in the introduction).Red chilli or chilli flakes to serve, fresh coriander to serve, dairy free yoghurt to serve
Nutrition
Find this recipe online:
Sweet Potato & Parsnip Curry [vegan]
https://theflexitarian.co.uk/recipe-items/sweet-potato-parsnip-curry-vegan/
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