Nutritional Info

Nutrition Facts

Serving Size 1 (266g)

Calories 442
Calories from Fat 248 (56%)
Amount Per Serving %DIV
Total Fat 27.5g 42%
Saturated Fat 5.1g 26%
Monounsaturated Fat 7.3g
Polyunsaturated Fat 15.1g
Trans Fat 0.0g
Cholesterol 128.1mg 43%
Sodium 990mg 43%
Potassium 317.6mg 7%
Total Carbohydrate 19.8g 7%
Dietary Fiber 0.8g 3%
Sugars 12.4g
Protein 26.5g 53%

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Recipe Description
The sweet flavor of parsnips goes very well with the aromatic spices in this hearty and healthy Indian style vegetable stew.  Offer Indian bread, such as naan, to mop up the delicious sauce.
Prep time
24 hr 20 min
Cook time
2 hr 10 min
Ready In
26 hr 30 min


Serves Tool

Serves To:USMetric
1 Pinch(pn)  black pepper, ground, to taste
1 Pinch(pn)  salt, to taste
1 Teaspoon(t)  cumin seeds, ground roasted
1 Teaspoon(t)  chilli powder or mild paprika
1 Teaspoon(t)  turmeric, ground
2 Teaspoon(t)  coriander seeds, ground
1 Teaspoon(t)  cumin seed
4 Tablespoon(T)  vegetable oil
7 Ounce(oz)  dried chickpeas, soaked overnight in cold water, then drained
2 Ounce(oz)  cashew nuts, toasted to garnish
6   fresh coriander leaves, to garnish
1   lime, juiced to taste
2 Pound(lb)  parsnips, cut into chunks
9 Ounce(oz)  tomatoes, peeled and chopped
2 Ounce(oz)  cashew nuts, toasted and ground
2 Cup(c)  water
2   green chilies, seeded and finely chopped
1   fresh root ginger, chopped (2 inch length)
1   small onion, chopped
7 Clove(clv)  garlic, finely chopped


Put the soaked chickpeas in a pan, cover with cold water and bring to a boil.  Boil vigorously for 10 minutes, then reduce the heat so that the water boils steadily, and cook 1 to 1 1/2 hours, until the chickpeas are tender.  Drain well.  Set 1 1/2 teaspoons of the garlic aside, then place the remainder in a food processor or blender with the onion, ginger and half the chilies.  Add the 5 Tablespoons of water, and process to make a smooth paste.  Heat the oil in a large, deep, frying pan.  Add chilli powder and the ground cashew nuts.  Add the ginger and chilli paste and cook, stirring frequently, until the water begins to evaporate.  Add the tomatoes and stir fry until the mixture begins to turn red brown in color.  Mix in the chickpeas and parsnips with the rest of the water, lime juice, 1 teaspoon of salt and black pepper.  Bring to a boil, stir, then simmer, uncovered, for 15 to 20 minutes, until the parsnips are completely tender.  Reduce the liquid until the sauce is thick.  Add the ground roasted cumin.  Stir in the reserved garlic and green chilli and cook for a further 1 to 2 minutes.  Sprinkle the coriander leaves and toasted cashew nuts over and serve immediately.

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