Friday, 23 April 2010

Creamy Potato and Parsnip Curry

This is a mild curry with a smooth flavour which makes a nice change from a hot a fiery curry with tomatoes.


  • 6 small potatoes, peeled and cut into 1cm pieces
  • 3 parsnips, washed and cut into 1cm pieces
  • 3 cloves garlic, peeled and finely chopped
  • 1 dried or fresh chilli, finely chopped
  • 2 tbsp sunflower oil
  • 1/2 tsp paprika
  • 1 tsp curry powder
  • 1 tsp fenugreek
  • 150ml creme fraiche
  • 150ml water


  1. Put the potato, parsnip, garlic, chilli and oil in a large saucepan and cook on a medium heat for 15 minutes with a lid on, stirring frequently.
  2. Add the paprika, curry powder and fenugreek and stir well so it's all nicely coated.
  3. Turn the heat down to a low heat and cook for a further 5 minutes with the lid on.
  4. Add the creme fraiche and water and stir well so it's nicely mixed in.
  5. Leave on the low heat for 10 minutes.
  6. Serve with onion bhajis, naan bread or rice.
Serves 2.

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