This sweet potato & parsnip curry has a fragrant and creamy sauce made with fresh tomatoes, coconut milk and a delicious spice blend.
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
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).
Here are more parsnip recipes you may like to try:
- ROASTED PARSNIP AND ORANGE SALAD [VEGAN] [GLUTEN FREE]
- CURRIED ROOT VEGETABLE CASSEROLE [VEGAN] [GLUTEN FREE]
- CURRIED LEEK & PARSNIP SOUP [VEGAN] [GLUTEN FREE]
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]
- large sauce pan
- 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
- ½ lemon juice
- salt to taste
- Red chilli or chilli flakes to serve
- fresh coriander to serve
- dairy free yoghurt to serve
- 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.
- Add diced sweet potatoes, parsnips, cherry tomatoes, vegetable stock and water. Bring to the boil then cook for 15mins under medium heat. 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.
- Season to taste with lemon juice and salt.
- Serve with red chilli, chopped fresh coriander leaves, (dairy free) yoghurt and warm homemade flatbreads (see recipe link in the introduction).
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