Chickpea and roasted parsnip curry
by Cassie Best
Ingredients
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
Best meat money can buy and only meat to buy if you truly want to rebuild the environment and its resilience to climate change! Main issue is knowing which joint to defrost first hmmmmmmmmmm
— Lynn
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