We love Indian food! Do you?
Its all about the spices -- the absolute abundance of spice! We love the warming aromas and fiery heat of Indian food. If you can't handle the typical spiciness of it, this recipe is a great option. The curry we use in this recipe is mild. Its just imparts a lovely warm spiced flavour without blowing your head off!
If you are a potato and parsnip lover, this recipe is for you! They are the perfect base for this hearty curry which can be enjoyed as a side dish or main. This recipe is also vegan, gluten free and very budget friendly! Make it for your family on a chilly night -- you'll be warm and toasty in no time!
Click on the links below to add each ingredient to your online shopping cart for home delivery in Toronto, Brampton and the GTA!
Curry Roasted Potato and Parsnips
- 4 small potatoes, quartered
- 2 parsnips, chopped
- 3 carrots, chopped
- 2 leaves of kale chopped into strips
- 1 yellow onion, chopped
- 2 green onions, chopped for garnish
- ½ cup finely ground almonds
- 1 cup coconut flakes
- 2 tablespoons curry
- ¼ cup olive oil or coconut oil
- 1 tsp sea salt
Toss all chopped ingredients with olive oil, coconut, ground almonds and spices and spread out onto a parchment lined baking sheet. Bake for 30minutes at 350 until potatoes are fork tender, stirring frequently to prevent kale from burning.