zoom Potato, parsnip & pea curry with apple chutney

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    Potato, parsnip & pea curry with apple chutney

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    Potato, parsnip & pea curry with apple chutney

    Don't let leftovers go to waste! This curry makes clever use of storecupboard ingredients and those cooked vegetables that might otherwise get thrown away.

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes

    Serves: 6


    2 tbsp sunflower oil
    1 large onion, sliced
    2 cloves garlic, crushed
    1 tbsp chopped fresh root ginger
    ½ tsp cayenne pepper
    1 tsp ground turmeric
    1 tsp garam masala
    400g cold roast potatoes, cubed
    400g cold roast parsnips, cubed
    227g can chopped tomatoes
    400ml can coconut milk
    100g frozen peas
    Juice ½ lemon

    For the chutney
    1 Cox apple, cored and finely diced
    1 small onion, finely chopped
    2 tbsp chopped fresh mint


    1 Heat the oil in a large pan and add the onion, garlic and ginger. Cook gently for 5 minutes until soft and golden. Add the cayenne, turmeric and garam masala, cook for a minute then add the potatoes and parsnips and toss to coat in the spices. Stir in the tomatoes and some seasoning and simmer for a couple of minutes.

    2 Stir in the coconut milk and peas then bring to the boil. Simmer gently for 5 minutes until the sauce is thickened. Add the lemon juice and check the seasoning. 

    3 Make the chutney by mixing together the apple, onion and mint. Serve the curry with the chutney alongside, and naan bread or rice, if you wish.

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    Cooks tip

    To use raw potatoes and parsnips,simply peel 500g of each and toss with spices then cook in the tomato sauce until just tender.


    Average user rating

    4 stars