Parsley Root Curry

Parsley Root Curry

A nice curry to make while you wait for the first asparagus of the season.

Parsley Root Curry

Adapted from Biokisten-Kochbuch by Cornelia Schinharl


500 g parsley root, peeled and diced
2 leeks, trimmed and sliced
1 red chile, de-seeded and sliced
2 cloves garlic, minced
1 thumb-sized piece of ginger, peeled and grated
2 Tbsp neutral oil
400 ml coconut milk
100 ml water
2-3 Tbsp lime juice


In a soup pot, heat the oil and fry the parsley root for about 3 minutes. Add the leeks, chile, garlic and ginger and fry for another 3 minutes, stirring frequently. Add the coconut milk, water and a dash of salt. Braise for about 10 minutes with a lid on until the parsley roots are tender. Add the lime juice and more salt to taste and serve on rice.

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