Chickpea Curry With Roast Carrot and Parsnip
2 Medium Onion (peeled and halved)
9 Cloves Garlic (peeled)
50g Fresh Ginger (peeled and loosely chopped)
100g Creamed Coconut (roughly chopped)
1/2 Litre Water
300g Spinach (sliced into ribbons)
2 (400g) Cans Chickpeas
2 Tablespoons Garam Masala
2 Teaspoons Ground Cumin
2 Teaspoons Ground Coriander
1 Teaspoons Turmeric
2 Tablespoons Tomato Paste
1 Tablespoons Vegetable Oil
30g Fresh Coriander (roughly chopped)
1 (400g) Can Chopped Tomatoes
Roast Spiced Carrot And Parsnip
3 Large Parsnips (peeled and cubed)
2 Large Carrots (peeled and cubed)
1 Teaspoon Turmeric
1 Tablespoon Garam Masala
2 Tablespoons Vegetable Oil
Preheat your oven to 200˚c (fan oven). Place the chopped carrots and parsnips onto a baking tray. Cover the veggies with 2 tablespoons of sunflower oil, 1 teaspoon of turmeric, 1 tablespoon of garam masala and 1 teaspoon of salt. Combine the spices and oil with the veggies using your hands until evenly coated.
Place the carrots and parsnips in the oven and roast for 20 minutes until the veggies begin to take on some colour.
Next, your curry base. Place the chopped onion, ginger and garlic into a small food processor with 2 tablespoons of water. Blitz into a loose paste.
Heat a tablespoon of oil in a large pan or dutch oven over a medium-high heat. Tip in the onion mixture and fry for 5 minutes until the onions have softened and take on some colour..
Next tip in all the aromatics into the cooking onions – 2 tablespoons garam masala, 2 teaspoons cumin, 2 teaspoons coriander, 1 teaspoon turmeric, and 2 tablespoons of tomato paste. Combine the onions with the spices and cook for a few minutes.
Now pour the chickpeas, chopped tomatoes, creamed coconut and 1/2 litre of water into the pan. Bring the pan to a boil, cover and simmer for 30 minutes.
When your carrots and parsnips have finished roasting in the oven. Remove and add to the simmering curry.
Once your curry mixture has simmered it should have thickened nicely. Take the pan off the heat and season to taste. Then add in your chopped greens and coriander. Stir the greens into the curry until they have just wilted.
Serve the curry with rice, cauliflower rice, naans or simply just on its own.