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Indian Parsnip & Chickpea Curry | Creamy & Warming
(0)
35 min
Under an hour
Gurkerl Küche
Ein wärmendes, herbstliches Curry mit zarten Pastinaken und Kichererbsen in einer herrlich cremigen Kokos-Paradeiser-Sauce mit feinen indischen Gewürzen. 100 % pflanzlich und voller Geschmack!
Preparation method
Preparation
Thoroughly wash the parsnips, peel, and cut into bite-sized cubes of about 1.5 cm. Peel and finely chop the onion, garlic, and fresh ginger. Drain the chickpeas in a colander and rinse briefly with cold water.
Preparing the Curry
Heat the vegetable oil in a large pot or deep pan over medium heat. Sauté the chopped onion in it for 2–3 minutes until translucent. Then add the garlic and ginger and sauté for about 1 minute until fragrant.
Stir in the garam masala, turmeric powder, and ground cumin, and gently toast for about 30 seconds to allow the essential aromas to fully unfold.
Chef's tip
Tip: For extra crunch, you can sprinkle a few roasted cashews or slivered almonds over the finished curry. Parsnips bring a wonderful, slightly nutty-sweet note that harmonises perfectly with the Indian spices.
Ingredients
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