Parsnip Curry

Parsnip Curry

When you see posts about root vegetable curries at the beginning of June, you know that spring is really late this year.

Parsnip Curry

Adapted from Herbst- & Wintergem├╝se by Anne Rogge


200 g chickpeas, soaked overnight
2 Tbsp neutral oil
2 onions, diced
400 g parsnips, coarsely diced
400 g potatoes, coarsely diced
1 dried chile
1 can diced tomatoes, 240 g
700 ml vegetable stock or water
30 g ginger, minced
1 tsp garam masala or to taste
150 g yoghurt


Cook the chickpeas until tender, about 1 hour. Drain and set aside.

In a stock pot, heat the oil and fry the onions until translucent. Add the parsnips and potatoes and fry for a couple of minutes. Add the drained chickpeas, chile, tomatoes, stock, ginger and garam masala and simmer for about 20 minutes. Serve with a drizzle of yoghurt on top.

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