Cha's Creamy Parsnip Curry
Who better to show us how to make authentic curry than the good folks at Cha's Organics. This curry is simple, easy to make and full of flavour. It's also dairy-free, gluten-free and vegan and perfect for a quick weeknight meal that won't leave you feeling heavy and will give your digestive system the boost it craves.
Curious where your food comes from? Meet Cha's Organics.
Cha's Organics brings flavour to the table with healing foods sourced on fair terms, in partnership with regenerative organic growers, cultivating empowered and vibrant communities at home and abroad.
Founded in 2006 by Chanaka and Marise, who come from opposite sides of the world and know firsthand about the importance of diversity and staying true to one's roots, Cha's Organics offers an array of organic, plant-based and gluten free products sourced from climate-friendly forest gardens, orchards and farms that promote traditional farming methods, biodiversity, improved soil health and resilient crops to feed resilient communities.
Passionate about good food and making good things happen in the world, the people behind Cha's Organics look forward to creating a future where all food is traded fairly and grown in a way that protects the environment and the health of consumers and growers.
WATCH CHA'S VIDEO TO LEARN MORE ABOUT THEIR BOTTOM UP APPROACH
RECIPE: Creamy Parsnip Curry
Ingredients
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2 Tbs virgin coconut oil
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1 tablespoon fresh garlic, minced
- 1 small red onion, thinly sliced
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3 whole cardamom pods
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4 whole cloves
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1 true cinnamon quill, broken in half
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1/2 tsp whole cumin seeds
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1 Tbs curry leaves
- 1 fresh green chili, thinly sliced (optional)
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1/4 tsp ground turmeric
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1 pinch crushed chili pepper
- 3 cups parsnips, cubed
- 1 tsp sea salt
- 1/2 cup water
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3/4 cup premium coconut milk
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1 tsp coconut sugar
- 1 Tbsp fresh cilantro, chopped
Instructions
- In a deep wok or large saucepan, heat coconut oil on medium heat then add garlic, onion, cardamom, cloves, half the broken cinnamon quill, cumin, curry leaves and green chilli and saute for 2 minutes, stirring frequently.
- When onion and garlic look crisp and golden brown, add curry masala, turmeric, and chilli pepper then continue to saute, stirring frequently, until aromatic.
- Add cubed parsnips, salt and water, stirring to combine.
- Cover with a lid and cook on medium-low heat for about 8 minutes, until most of the liquid is absorbed.
- Add coconut milk and coconut sugar, stirring until dissolved.
- Cover and cook on medium-low heat for another 10 minutes.
- Serve alongside Ceylon fragrant rice and garnished with fresh cilantro.
Enjoy!
Recipe and Photos by Cha's Organics