Sweet potato nachos
Everyone will love these easy veggie nachos. They're full of calcium and fibre and contain 3 of your 5-a-day, so make a great better-for-you film night snack
Chickpea & roasted parsnip curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 large parsnipscut into batons (about 500g)
- 2 tbsp vegetable oilor sunflower oil
- 2 tsp cumin seeds
- 1 onionchopped
- bunch corianderleaves picked and stalks very finely chopped
- 3 tbsp curry paste(we used balti)
- 2 x 400g cans chickpeasdrained
- 400ml coconut milk
- 2 limes1 juiced and 1 cut into wedges
- yogurtrice or naan bread, to serve
Nutrition: Per serving
- kcal517
- fat30g
- saturates16g
- carbs41g
- sugars12g
- fibre15g
- protein14g
- salt0.5g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Put the parsnips in a roasting tin and toss with half the oil, the cumin and some seasoning. Roast for 25-30 mins until softened.
step 2
Heat the remaining oil in a pan. Cook the onion and coriander stalks for 15 mins, or until really soft and caramelising. Stir in the curry paste and cook for 1 min, then add the chickpeas and coconut milk. Simmer for 10 mins until the sauce reduces and clings to the chickpeas. Add the lime juice and season again to taste, if you like.
step 3
Top with the parsnips, coriander leaves and lime wedges and serve with yogurt, rice or naan bread.
