All recipes are deliciously vegan

Viva!
Facebook iconTwitterYoutubeInstagram

Roast Parsnip & Cashew Curry

gluten free
wheat free
low fat low sugar, diabetic friendly
freezable
1 spoon difficulty rating

Serves: 4

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

  1. Blend all ingredients until smooth. Set aside. 

Curry

  1. Preheat the oven to 180ºC (fan)/350ºF/Gas Mark 4. 
  2. 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. 
  3. 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. 
  4. 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!). 
  5. 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. 
  6. Add the tomato puree, passata, syrup, toasted cashews and stock. Bring to the boil and then simmer for 15-20 minutes. 
  7. 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. 
  8. 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

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 15 of 15
Black Pepper Tofu
A lovely warming dish with just the right amount of heat.See recipe »
Mediterranean Omelette
Light, summery and quick! Perfect for an easy lunch or dinner when you're short on time. You can also use...See recipe »
Easy Raw Romesco Salsa
Romesco is a traditional Catalonian, nutty, tomato-based sauce. Enjoy with salads, courgette noodles, pitta, roasted or raw veg and anything...See recipe »
Quick Pea & Mint Hummus
Add a colourful, summery twist to your regular hummus :)See recipe »
 Watermelon, 'Feta' & Seed Salad
This salad is exploding with summer goodness and makes the perfect accompaniment to any barbecue or picnic!See recipe »
Salmorejo Chilled Soup
A delicious traditional chilled Spanish soup.See recipe »
Miso Aubergine Steaks
These aubergine steaks are juice and delicious! Enjoy with an abundance of salads, potato wedges or rice or anything else...See recipe »
Cauliflower Tabbouleh with Lemon & Olive Oil Dressing
The recipe is very adaptable and can also be bulked up with cooked whole lentils, flageolet beans or chickpeas, which...See recipe »
Bang-Bang Broccoli
Inspired by a Chinese favourite we love our sticky yet crunchy Bang-Bang Broccoli recipe. You can make it in minutes...See recipe »
American Style Pancakes
This is a must on a lazy weekend morning with endless possibilities for toppings. Light and fluffy on the inside...See recipe »
Vegan Mega Burger
This burger is a beast and everyone goes mad for it... we think you can see why!See recipe »
Sweet Potato & Coconut Dhal
This is one of our new favourite recipes! Fragrant Sri Lankan spice blend with creamy coconut, sweet pototo and lentils...See recipe »
Mini Egg Cookie Traybake
This is the ultimate Easter treat for kids and adults alike! If you fancy changing it up then swap the...See recipe »
Strawberry Fraisier
Un petit peu de saveur d’été! A truly French summer dessert: a fresh, fruity and sunny gateau :)See recipe »
Apple Tarte Tatin
Voila! A truly French dessert centred upon luscious apples with lashings of caramel.See recipe »