Parsnip Coconut Curry

Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This is great eaten either as part of a vegetarian meal or with a simple roast meat or fish. The tomato paste adds colour and a slight tang but if you can find sundried tomato purée then use that instead. You can also successfully replace some of the parsnips with carrots, swede or celeriac.


  • 3 tablespoons peanut oil
  • 2 cloves garlic, peeled and finely chopped
  • 1 thumb fresh ginger, peeled and finely grated
  • 2 red chillies, de-seeded and finely sliced
  • 1 lemongrass stem, finely sliced
  • 2 kaffir lime leaves, finely shredded
  • 1 large onion, peeled and diced
  • 80 g(2 ½ oz) tomato paste
  • 400 ml(13 ⅔ fl oz) unsweetened coconut milk
  • 1 kg(2 lb) parsnips, peeled and cut into 2 cm(¾ in) cubes
  • 3 tablespoons soy sauce salt to taste
  • 1 small bunch coriander, roots and stems intact, washed well
  • 3 tablespoons lime juice


    Heat oil in a deep saucepan, add next six ingredients and fry until beginning to caramelise. Add tomato paste and fry, stirring well, for another 30 seconds. Next add coconut milk and parsnips, adding water to cover them, and bring to the boil.

    Remove and reserve leaves from coriander, then chop roots and stems as finely as you can and add to curry. Turn curry to a simmer, cover the pot and cook until parsnips are done. Mix in the soy, adding extra salt to taste, then remove from the heat. Just before serving, stir in coriander leaves and lime juice.