Chickpea and roasted parsnip curry
by Cassie Best
4 large parsnips , cut into batons (about 500g)
2 tbsp vegetable oil or sunflower oil
2 tsp cumin seeds
1 onion , chopped
bunch coriander , leaves picked and stalks very finely chopped
3 tbsp curry paste (we used balti)
2 x 400g cans chickpeas , drained
400ml coconut milk
2 limes , 1 juiced and 1 cut into wedges
yogurt , rice or naan bread, to serve
You guys are doing a great job! We just love our weekly delivery of delicious produce. The best part is opening the box with our daughter and exploring all the different fruits and vegies together.Thank you!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon,
packed with care and supporting your local farmers and artisan producers.