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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Ingredients

4 servings

300 g
4
4
400 g

Rice (basmati)
Parsnips
Carrots
Brown beans (canned)

400 ml
200 ml
2 TBL sp
20 g
15 g
1
2 cloves
1

Coconut milk
(Plant-based) yoghurt
Curry paste (garam masala)
Ginger
Fresh coriander
Lemon (juice)
Garlic
Onion

Prep

15 min

  1. Dice onion
  2. Mince garlic and ginger
  3. Cut parsnips and carrots into short wedges no thicker than 1 cm
  4. Cut fresh coriander

Cook

15 min

pan 1b

Sauté parsnips and carrots

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

pan 2

Cook rice

~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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