This creamy parsnip curry is packed with flavour and easy to make in just 20 minutes. A filling and delicious midweek meal.
🍴 Why you will love this recipe
Parsnips and curry spices are a match made in heaven, (my curried parsnip soup is one of the most popular recipes on the blog!), and this creamy parsnip curry with lentils and coconut milk makes a deliciously filling dinner.
This is an easy 20-minute recipe, perfect for a midweek meal. There are a number of shortcut ingredients which speed it up - like pre-cooked lentils, ready-chopped ginger and garlic and a shop-bought spice paste. But of course if you have more time you can absolutely use your own fresh or homemade versions of any of these.
You could serve your curry with rice, naan bread, or perhaps green beans and broccoli. It is just as good (or better!) the following day for leftover lunch, and it freezes well so you can batch-cook if you have lots of parsnips to use up.
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📝 What you need
Ingredients
Parsnips Two large-ish parsnips should weigh about 400g in total, so if you only have smaller parsnips or one huge one try to make up roughly the same weight.
Baby Carrots I used chantenay carrots, but you can use any kind of baby carrot, or standard carrots chopped into chunks.
Curry Paste Choose a spice paste as spicy or not-spicy as you like. I used a balti paste which is fairly hot.
Lentils Tinned green or brown lentils are fairly widely available in supermarkets, or you could use a pouch of pre-cooked lentils instead. Alternatively cook your own - here's a handy guide on how to cook lentils depending on the type you are using.
👩🏽🍳 How to make your parsnip curry
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼 .
Peel and trim the parsnips and cut into finger-sized wedges. Trim and halve the baby carrots.
Gently fry the parsnips and carrots for 5 minutes. Add the onion, garlic and ginger and cook for a further 3-4 minutes, and then the curry paste, chopped tomatoes and chopped coriander stalks.
Add the drained and rinsed lentils, and then the coconut milk. Simmer for 5 minutes then stir through chopped coriander leaves and lemon juice and serve.
🔪 Top Tips & FAQs
You may need to adjust the consistency of your curry towards the end of cooking time. If it has become too thick, add a splash of water. If it is still very runny, turn up the heat and bubble for another few minutes.
Taste and adjust the seasoning and spice levels as you go. You can add a little more spice paste or some chilli flakes if you want a bit more heat.
Yes, it freezes really well so it perfect for batch-cooking if you have lots of parsnips to use up.
You can keep the curry in the fridge in an airtight container for 2-3 days. Make sure it is thoroughly reheated before eating.
🍽 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
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📖 Recipe
Creamy Parsnip Curry with lentils
Ingredients
- 2 parsnips
- 200 g baby carrots
- 2 tablespoon rapeseed or sunflower oil
- 1 onion
- 1 teaspoon ready-chopped garlic / garlic purée
- 1 teaspoon ready-chopped ginger / ginger purée
- handful fresh coriander
- 2 tomatoes
- 2 tablespoon curry paste
- 400 ml coconut milk
- 400 g tin lentils green or brown
- 1 lemon
Instructions
- Peel and trim the parsnips and cut into finger-sized wedges. Trim the baby carrots and halve them.
- Heat the oil in a large casserole or deep frying pan, and gently fry the parsnips and carrots for 5 minutes until starting to turn brown at the edges.
- Peel and slice the onion, and add to the pan along with the garlic and ginger. Cook for a further 2-3 minutes.
- Separate the coriander leaves from their stalks and set aside. Trim and finely chop the stalks and add to the pan.
- Roughly chop the tomatoes, and add to the pan along with all their liquid and seeds. Add the curry paste, stir and cook for 3-4 minutes. Season well with salt.
- Drain and rinse the lentils and add to the pan along with the coconut milk. Simmer for 4-5 minutes until the sauce is thickened and the parsnips and carrots are cooked through.
- Roughly chop the coriander leaves and stir through the curry along with the lemon juice. Taste and adjust seasoning, then serve immediately with rice or naan bread.
ENVIRONMENTAL INFORMATION
Video
Notes
Nutrition
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Anna says
Delicious! I used a korma curry powder instead of a paste, added chili flakes to offset the sweetness of the parsnip and substituted lime juice for lemon. Mine needed simmering for 20 mins at the end to soften the carrots.
MissSBee says
This is the second time I've made this is a week!
It's perfect, I have used all the random left over odd vegtables today.. Still perfect.
Thank you x
Kate Ford says
That's great to hear, thanks! X
Oana says
Made this for my weekly meal prep! i subbed the lentils for chickpeas and added spinach at the end. Delicious! I did have to cook it for a lot longer though as the carrots and parsnips were still too tough for me. I don't mind though! lovely recipe.
Kate Ford says
That's great, thanks for the feedback Oana and glad you enjoyed it x
Savita says
The curry looks so flavourful and easy to make. Loved the recipe, absolutely amazing,
Toni says
Such a perfect weeknight mea! So tasty and delicious!
Beth says
I am so excited to try this. I put parsnips in everything I can. I've never tried them in curry, though.
Casey says
The flavors were AMAZING! I had never done curry with parsnips and it was a nice surprise! Will make again!
Ieva says
Loved it! It was the first time I used parsnips in a curry, but wow the sweetness of them goes so well with the spices! Great recipe!
Kate Ford says
That's great to hear, thanks so much!