Parsnip and apple curry

Method

1. Peel the parsnips and cut them into 2 cm chunks. Core the apple and cut it into 2 cm chunks too. Chop the onion finely, crush the garlic and grate the ginger. Stir the stock cube into 250 ml of boiling water until it dissolves.
2. Rinse the rice in a sieve and put it in a small pan with a lid, with 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Switch off the heat and leave the lid on.
3. Heat the olive oil in a large pan over a medium heat. Cook the onion with a pinch of salt for 7 minutes until soft, then stir in the garlic, ginger, curry powder and cumin for 1 minute.
4. Add the parsnips and stock, cover, and simmer for 12 minutes.
5. Add the apple and coconut milk and simmer, uncovered, for 10 minutes, until the parsnips are tender and the apple is soft at the edges.
6. Mash a few pieces against the side of the pan to thicken the sauce. Stir in the juice of the half lemon and season well with salt and pepper.
7. Fluff the rice with a fork and serve the curry over it.

Tip Cut out the woody core from any large, old parsnips before chopping. It stays tough however long you cook it.

Photo made with AI.

From Nosha · nosha.app