Parsnip, Pea and Carrot Curry (submitted by Darren Singh Mann)

Time

Serves

Cuisine

Indian

Heat

Spicy

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Dietary:

Diabetic, Low Fat, Contains Nuts, Vegetarian, Vegan, Atkins

Making this recipe

Ingredients

1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
1 teaspoon of oil
1 large onion chopped finely
3 cloves of garlic, crushed right before using
1 finely chopped green chilli, seeds removed if less heat is required
2 Teaspoons Seasoned Pioneers cardamom masala
2 parsnips sliced
3 large carrots sliced
1 can of chopped tomatoes
half a cup of fresh or frozen garden peas
1 Tablespoon chopped coriander
Optional coconut milk, approx 3 tablespoons
Salt to taste

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Method

Parsnip, Pea and Carrot Curry

This recipe has been very kindly submitted to us by Darren Singh Mann for us to
share with you on our website. We hope you enjoy it (please do note that we
are not able to try and test every recipe sent to us so all feedback is
very much appreciated).

Heat the oil until very hot, add the seeds and let them sizzle for
about 15 – 20 seconds. Now add the onion, chilli and garlic and saute
until golden brown. Add the tomatoes, carrot and parsnips and let it
simmer for about 20 minutes or until they are cooked through. Now add
the peas, masala and salt, and continue to simmer for about 4 minutes.
Check for seasoning, add the coconut milk if using and strew the
coriander over the top and serve immediately with plain steamed basmati
rice.

The heady cardamom masala complements the natural sweetness of the
carrots, peas and sweet-perfumed parsnips matrimonially. Parsnips
aren’t usually employed in Indian cooking, but I felt they went so
well. It wasn’t an accidental recipe, it was just my logical
conclusion to these ingredients, inspired by the cardamom masala.