Recipe

Curried parsnips & carrots

by Monisha Bharadwaj

An easy side or light lunch from Monisha Bharadwaj’s new book

Ingredients

2 tbsp quinoa
2 tbsp sunflower oil
1 tsp black or brown mustard seeds
1 tsp ground turmeric
1 tsp ground cumin
3 parsnips, peeled and chopped
2 carrots, peeled and chopped

Method

Soak the quinoa in boiling hot water for 10 mins, then drain in a sieve and rinse well under running cold water. Put it into a small saucepan along with 150ml cold water. Bring to the boil, then reduce the heat and simmer for 10-12 mins until all the water has been absorbed. Remove from the heat, fluff up with a fork and set aside.

Warm the sunflower oil in a separate pan on a high heat, add the mustard seeds and when they pop, add the turmeric and cumin. After a few secs, add a 2 tbsp cold water and cook on a medium heat until the water evaporates, leaving the spices in oil.

Tip in the vegetables and season with salt. Pour in 100ml cold water and bring to the boil, then cover and cook on a medium heat for 15-20 mins, until the vegetables are soft but still hold their shape. You may need to add a few tbsp cold water if the pan dries out and the vegetables are still uncooked. Stir in the reserved quinoa, warm through and serve hot.

Recipe: Monisha Bharadwaj from Indian in Seven