Spiced Parsnip Apple Curry

Warm Indian spice traditions meet cool-weather produce in this one-pan curry, where earthy parsnips and firm apples soften beside chickpeas in coconut milk. Curry powder, cumin, and ginger give the pot its fragrant, plant-forward glow.

Serves 4 · 20 min prep · 30 min cook

Estimate for one serving

• 365 cal
• 11g protein
• 48g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1.5 lb parsnips
• 2 firm apples
• 1 can (15 oz) chickpeas (canned, drained)
• 1 large yellow onion
• 3 garlic cloves
• 1 Tbsp grated fresh ginger
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 Tbsp tomato paste
• 1.5 Tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 1/8 tsp cayenne
• 2 Tbsp coconut oil
• 1 tsp kosher salt
• 1/4 cup fresh cilantro
• 1 lime

Instructions

1. 1Peel the parsnips and cut into 3/4-inch chunks so they cook evenly. Core the apples and cut into similar-size wedges. Drain and rinse the chickpeas.
2. 2Heat coconut oil in a deep skillet or Dutch oven over medium heat. Add diced onion and cook until soft and lightly golden, 6 to 7 minutes.
3. 3Stir in the grated ginger and minced garlic for 30 seconds until fragrant. Sprinkle in the curry powder, cumin, coriander, turmeric, and cayenne; toast 45 seconds to bloom the spices without burning.
4. 4Add the tomato paste and stir 1 minute until it coats the onions and deepens in color.
5. 5Tip in the parsnip chunks and toss to coat. Pour in the coconut milk and broth, scraping the bottom of the pan. Season with salt and bring to a gentle simmer.
6. 6Cover and cook 12 minutes until the parsnips are nearly tender when pierced. Stir in the apple wedges and chickpeas.
7. 7Simmer uncovered another 8 to 10 minutes until the apples soften but still hold shape and the sauce thickens to a silky consistency that clings to the spoon.
8. 8Taste and adjust salt. Squeeze lime juice over the top, scatter fresh cilantro, and serve hot over rice or with warm flatbread so the gentle spice lets the sweet roots and apple stay front and center.