When it is all cold outside I just want to make curries and stews all the time to warm up with. This delicious curry is so easy to make, seasonal and good for your wallet. Most ingredients I always have in my fridge or cupboard so perfect if I don’t want to get out any more to do some shopping. Served over cooked rice, quinoa or with flat bread does it make a tasty and warming meal on a winters day!
ingredients
- 2 medium parsnips cleaned and chopped in dices
- 2 medium carrots cleaned and chopped into slices
- 1 1/2 cup of cooked chickpeas
- 1 onion diced
- 2 cloves of garlic, crushed and diced
- thumb size of ginger peeled and finely diced
- 1 to 1 1/2 tablespoon of your favourite curry powder or paste (amount depends on your taste)
- 2 cups of coconut milk
- Handful of washed and chopped green kale
- A squeeze of lemon or lime juice
- Salt and pepper
Start by turning on the heat under your pan and adding the onions to it, add a couple of tablespoons of water so you can water sauté the onions. If the water is evaporated before the onions are caramelized add a splash of water again. After a couple of minutes put the curry, garlic, ginger, salt and pepper in. If needed add some more water to sauté for a minute. Add the parsnip, carrots and chickpeas. Mix until it is all covered in the curry mix. Now pour in your coconut milk and bring to a gentle boil. Leave it on a low heat for about 10 minutes and add your greens. Taste after 15 minutes whether all the veggies have been cooked. It depends how well cooked you like your veggies, I like it with a little bite, but if you don’t, leave it on for a couple of minutes. If all is cooked, taste again and add some more salt and pepper and an extra squeeze of lemon/lime juice to your liking. Serve with cooked rice, quinoa or flatbread.
