Description
A hearty and flavorful curry featuring chickpeas and roasted parsnips, perfect for a cozy meal.
Ingredients
Scale
- 1 cup dried chickpeas, soaked overnight
- 2 large parsnips, peeled and chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp chili powder
- 1 tbsp olive oil
- 1 cup vegetable broth
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss parsnips with olive oil, salt, and roast for 25 minutes.
- Heat oil in a large pot. Sauté onion, garlic, and ginger until soft.
- Add curry powder, cumin, coriander, turmeric, and chili powder. Stir for 1 minute.
- Add diced tomatoes, chickpeas, and vegetable broth. Simmer for 20 minutes.
- Stir in roasted parsnips and cook for another 5 minutes.
- Garnish with fresh cilantro before serving.
Notes
- For extra creaminess, add coconut milk.
- Adjust spice levels to your preference.
- Serve with rice or naan bread.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop & Oven
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: chickpea curry, roasted parsnip curry, vegetarian curry, healthy dinner