Parsnip-with-Curry-Sauce

30 min

Parsnip with Curry Sauce

Here we give these typical Dutch winter vegetables a curry twist. The unique flavor of parsnip is the star of the dish. Featuring carrots for some sweetness and beans for protein. We used brown beans but you could also used other type of beans or even replace them with nuts.

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Zutaten

4 Portionen

300 g
4
4
400 g

Basmatireis
Pastinaken
Karotten
Braune Bohnen aus der Dose

400 ml
200 ml
2 EL
20 g
15 g
1
2 Zehen
1

Kokosmilch
(Pflanzlicher) Joghurt
Curry paste (garam masala)
Ingwer
Frischer Koriander
Zitrone (saft)
Knoblauch
Zwiebel

Vorbereitung

15 min

  1. Zwiebel würfeln
  2. Knoblauch und Ingwer fein hacken
  3. Cut parsnips and carrots into short wedges no thicker than 1 cm
  4. Koriander klein schneiden

Kochen

15 min

pan 1b

Sauté parsnips and carrots

use plenty of oil, turn to brown all sides, medium/high heat ~5 min

pan 2

Reis kochen

~10 Min

pan 1b

Add onion, ginger and garlic

lower heat to medium ~3 min

Add curry paste

stir, season with salt to taste ~2 min

Add beans and coconut milk

drain beans before adding, stir and bring to a boil ~5 min

Add coriander and lemon juice to taste

mix, check if carrots and parnsip are done, simmer for longer if needed ~1 min

Serve the vegetables with rice and yoghurt on the side

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