Parsnip curry

A bowl filled with rice and an orange parsnip curry

Make this parsnip curry, then check out our parsnip soup, roast parsnips, parsnip purée and more parsnip recipes

  • 100
  • Total time 55 minutes
  • Difficulty Easy


  • parsnips 1kg, halved or quartered lengthways
  • sunflower oil 2 tbsp
  • cumin seeds 2 tsp
  • black mustard seeds 2 tsp
  • nigella seeds 2 tsp
  • whole black peppercorns ground to make 1 tsp
  • onions 2, chopped
  • garlic 4 cloves, chopped
  • ginger a thumb-sized piece, chopped
  • green chilli 1, chopped
  • coconut milk 400g tin
  • cherry tomatoes 400g tin
  • chickpeas 400g tin, drained and rinsed
  • garam masala 1 tbsp
  • lime 1, ½ juiced, ½ wedged to serve
  • coriander a handful of leaves
  • basmati rice, to serve


  • Step 1

    Heat the oven to 190C/fan 170C/gas 5. Tip the parsnips onto a large baking tray, drizzle with 1 tbsp of the oil and season really well. Sprinkle over the cumin, mustard and nigella seeds, and black pepper, and toss again, then bake for 30-35 minutes or until the parsnips are cooked through and golden at the edges.

    Step 2

    Meanwhile, put the onions, garlic, ginger and chilli into a high-powered blender with 2-3 tbsp of cold water and whizz to a smooth purée.

    Step 3

    Heat the remaining oil in a deep frying pan and cook the onion purée with a pinch of salt over a medium heat for 15 minutes until darkened and smelling fragrant. Add the coconut milk, tomatoes, chickpeas and garam masala, and simmer for 10 minutes or until the parsnips are ready.

    Step 4

    Mix the parsnips and all their spices into the pan, then simmer for 15 minutes until the sauce has thickened slightly. Stir in the lime juice and season well. Sprinkle over the coriander leaves and serve with lime wedges and basmati rice.

Nutritional data

  • kcals 552
  • fat 28.6g
  • saturates 16g
  • carbs 50.6g
  • sugars 22.3g
  • fibre 20.5g
  • protein 13g
  • salt 0.1g

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