Sweet Potato & Parsnip Curry [vegan]

This sweet potato & parsnip curry has a fragrant and creamy sauce made with fresh tomatoes, coconut milk and a delicious spice blend.

4.12 from 9 votes

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes

Prep Time 10

Cook Time 25

Total Time 35

Course Curries, One-pot Meals

Cuisine Indian

Servings servings

Calories 407 kcal

Equipment

large sauce pan

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

Serving: 1servingCalories: 407kcalCarbohydrates: 51gProtein: 10gFat: 21gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 610mgPotassium: 1040mgFiber: 12gSugar: 12gVitamin A: 11398IUVitamin C: 41mgCalcium: 115mgIron: 5mg

Find this recipe online:

Sweet Potato & Parsnip Curry [vegan]

https://theflexitarian.co.uk/recipe-items/sweet-potato-parsnip-curry-vegan/