Total time · 45 min

Maple Root Vegetable Curry

Name: Maple Root Vegetable Curry
Prep time: 13 min
Cook time: 32 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 piece Parsnips; 500 g Squash (butternut, cubed); 400 g Chickpeas (canned, drained and rinsed); 400 ml Coconut milk; 1 piece Onion; 2 cloves Garlic; 2 tbsp Curry powder; 2 tbsp Maple syrup; 1 cup Vegetable broth; 2 tbsp Vegetable oil; 2 tbsp Cilantro (fresh, chopped); to taste Salt; to taste Pepper

A Quebec-style maple root vegetable curry that highlights Parsnips and Squash (butternut, cubed).

Prep: 13 min
Cook: 32 min
Servings: 4

Indicative estimates

Energy per serving: ~299 kcal per serving partial estimate
Ingredient value: ~$9.62 partial estimate; 8 of 13 ingredients estimated

Ingredients

2 piece Parsnips
500 g Squash (butternut, cubed)
400 g Chickpeas (canned, drained and rinsed)
400 ml Coconut milk
1 piece Onion
2 cloves Garlic
2 tbsp Curry powder
2 tbsp Maple syrup
1 cup Vegetable broth
2 tbsp Vegetable oil
2 tbsp Cilantro (fresh, chopped)
to taste Salt
to taste Pepper

Directions

6 min
Sauté the sliced onion and chopped garlic in the vegetable oil.
5 min
Add the curry powder, parsnips and cubed squash, and toss the vegetables well in the spices.
23 min
Pour in the coconut milk and vegetable broth, cover and simmer until the vegetables are tender.
7 min
Add the chickpeas and maple syrup, season with salt and pepper and cook a few minutes more.
4 min
Scatter with cilantro and serve, on its own or over rice.