Roast Parsnip & Cashew Curry
A seasonal, unusual and deliciously hearty curry. The combination of flavours works incredibly well together and it's definitely a crowd-pleaser. This recipe was inspired by one of the old favourites on the menu at the awesome Green Rocket vegan restaurant in Bath!
Ingredients:
Paste
- 1 onion, roughly chopped
- 2 cloves garlic, skins removed
- 1 cm ginger, skin removed
- 1 green chilli, de-seeded
- A little water
Curry
- 100g/¾ cup cashews, toasted and ground (not into a powder but small chunky pieces)
- 5 large parsnips, peeled and cut lengthways into 8 pieces
- 2 tsp cumin seeds
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp chilli powder (or less if you don't like heat)
- 1 tbsp tomato puree
- 500g/2 cups passata
- Juice of ½ - 1 lime
- 1 tbsp syrup (eg maple, agave - optional)
- 250ml/1 cup stock
- Salt and pepper, to taste
Method:
Paste
- Blend all ingredients until smooth. Set aside.
Curry
- Preheat the oven to 180ºC (fan)/350ºF/Gas Mark 4.
- Place the cashews on a baking tray and then pop in the oven for 8-10 minutes or until golden. Cut into small pieces (by hand or food processor) but not powder. Set aside.
- Place the parsnips onto a baking tray and then roast them with a little oil and salt, turning once, for 35 to 40 minutes or until nicely golden.
- While the parsnips are roasting, in a little oil fry the cumin seeds for a few minutes until they release their aroma (don't overcook!).
- Add the curry paste cook for 5-10 minutes, stirring frequently. Stir through the ground coriander, turmeric and chilli powder, cooking for a further minute.
- Add the tomato puree, passata, syrup, toasted cashews and stock. Bring to the boil and then simmer for 15-20 minutes.
- Add the lime juice and roast parsnips (save a few for decoration if you like), stir through and heat for another few minutes. Add more water if necessary.
- Taste the curry and add more syrup, lime juice and salt and pepper if necessary, according to your taste.
Optional serving suggestions: coconut yoghurt, brown basmati rice, lime wedges, poppadoms, fresh coriander, lime or auberine pickle, mango chutney, vegan naan bread, onion bhajis, vegetable samosas
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