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Chickpea, parsnip and potato curry



Chickpea, parsnip and potato curry
A warming and soul-satisfying Indian vegetable curry with chickpeas, parsnip and potato in a delicately-spiced tomato and coconut milk gravy.

2 tablespoons peanut or canola oil

1 onion—finely diced
2 cloves garlic—minced
2 teaspoons finely grated fresh ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon chili powder
¼ teaspoon ground cinnamon
1 potato—peeled and cut into small cubes
1 parsnip—peeled and diced
14 oz (420g) canned chopped tomatoes
14 oz (420g) coconut milk
1 teaspoon salt
1 cup canned chickpeas—rinsed and drained
1 tablespoon finely chopped fresh mint (or cilantro)
1 tablespoon lemon juice

HEAT the oil in a large saucepan over a medium heat and cook the onion for 8 minutes, stirring occasionally. ADD the garlic, ginger, cumin, coriander, cinnamon and chili and cook, stirring, for 1 minute. ADD the potato and parsnip and stir to coat with the spice mixture. ADD the tomatoes, coconut milk and salt, bring to the boil and cover with a lid. REDUCE the heat to medium and simmer, covered, for 20 minutes, stirring occasionally. STIR in the chickpeas and simmer, uncovered, for 5 minutes. REMOVE from the heat and stir in the mint and lemon juice. SERVE with naan bread.

Variations: Add cubes of uncooked chicken or fish, or try shrimp or scallops, in place of the chickpeas. Or use canned brown lentils or frozen peas instead. Replace the fresh mint with cilantro (fresh coriander).

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