Parsnip and Chickpea Curry
with leeks, Tamarind and Coriander
- Cereals containing gluten
- Barley
Ingredients
150 grams
Basmati Rice
2 unit(s)
Parsnip
1 unit(s)
Leek
1 bunch(es)
Coriander
2 sachet(s)
Curry Powder Mix
15 grams
Ginger Puree
180 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
1 carton(s)
Chickpeas
40 grams
Tamarind Chutney
(Contains: Cereals containing gluten, Barley)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar
200 milliliter(s)
Water for the Curry
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, trim the parsnip (no need to peel). Cut into roughly 2cm wide, 4cm long wedges.
Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Roughly chop the coriander (stalks and all).
Heat a drizzle of oil in a large saucepan on medium-high heat.
When hot, add the parsnips and leeks and fry until starting to soften, 3-4 mins. Season with salt and pepper.
Once softened, add the ginger puree, curry powder and stir-fry until fragrant, 1 min more.
Add the coconut milk, vegetable stock paste, sugar and water for the curry (see pantry for both amounts) along with the chickpeas and it's water from the tin.
Bring to a boil then lower the heat and simmer until the parsnips are tender and the sauce has thickened, 20-25 mins.
Once the curry has thickened and the parsnips are tender, stir in half the coriander. Taste and season with salt and pepper if you feel it needs it.
Add a splash of water if it looks a little thick.
When everything's ready, share the rice and curry between serving bowls.
Drizzle over the tamarind chutney and sprinkle over the remaining coriander to finish.
Enjoy!
