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Curried Parsnip and Chard Curry

A delicious plant-based recipe from Executive Chef Gelf Alderson


400g parsnips peeled, cut into chunks ready to roast.

25g light rapeseed oil

1 tsp fennel seeds, bashed

1 tsp cumin seed, bashed

1 tsp coriander seeds, bashed

1 clove garlic, peeled and sliced

Half a red chilli, finely chopped

2 leeks, trimmed and sliced

200g chard

15g medium curry powder

200g coconut milk

4 tbsp tomato purée

1 tsp black onion seeds

Salt to taste

25g fresh coriander, chopped


Preheat your oven to 200°c.

Toss the parsnip chunks in a little of the oil and place in a roasting tray. Roast for about 40 minutes until they are golden and crisp, giving them a stir halfway through.

Once your parsnips are nearly roasted, place a little light rapeseed oil into a pan over a medium heat. Once hot, place the fennel, cumin and coriander seeds into the pan with the garlic and chilli, fry until the garlic turns golden brown and the spices are fragrant.

Separate the chard stems from the leaves and roughly chop both. Add the leeks and chard stems, cook until the leeks start to soften, add the curry powder and cook for a further few minutes.

Add the coconut milk and boil until slightly reduced before adding the tomato purée and the black onion seeds. Cook until the leeks are soft and it has formed a lovely thick sauce.

Add the roasted parsnips and chard leaves and cook until the chard leaf has wilted.

Season to taste and then at the last minute add the fresh coriander.

Serving suggestions

This dish is great served with some spiced English spelt or barley.