Creamy Parsnip and Lentil Curry with Coconut and Warm Spices

🍴 Why you will love this recipe

Parsnips and warm curry spices work beautifully together. This creamy parsnip curry, made with lentils and coconut milk, is hearty, tasty and very satisfying. It’s a great way to use a glut of parsnips and makes a slightly different take on classic vegetable curries.

This is an easy 20-minute recipe, ideal for busy evenings. Use shortcuts like pre-cooked lentils, ready-chopped garlic and ginger, or a shop-bought curry paste to save time. If you prefer, you can swap any of the convenience items for fresh or homemade versions.

Serve the curry with rice or naan, or alongside steamed greens such as broccoli or green beans. It also tastes great as leftovers the next day and freezes well if you want to batch-cook.

👩🏽‍🍳 How to make your parsnip curry

For a printable recipe with ingredient quantities and full instructions, see the recipe card below.

Peel and trim the parsnips and cut them into finger-sized wedges. Trim and halve the baby carrots.

Heat oil in a large pan or casserole and gently fry the parsnips and carrots for about 5 minutes, until they begin to brown at the edges. Add sliced onion, garlic and ginger and cook for another 2–4 minutes.

Stir in the curry paste, chopped tomatoes (with their juices), and the chopped coriander stalks. Add the drained lentils and coconut milk, then simmer for 4–5 minutes until the sauce has thickened and the vegetables are tender. Finish with chopped coriander leaves and a squeeze of lemon, taste and adjust the seasoning, then serve.

• 2 parsnips
• 200 g baby carrots
• 2 tablespoon rapeseed or sunflower oil
• 1 onion
• 1 teaspoon ready-chopped garlic or garlic purée
• 1 teaspoon ready-chopped ginger or ginger purée
• handful fresh coriander (separate stalks and leaves)
• 2 tomatoes, roughly chopped
• 2 tablespoon curry paste (adjust to taste)
• 400 ml coconut milk
• 400 g tin lentils, drained and rinsed (green or brown)
• 1 lemon (juice to finish)

• Peel and trim the parsnips and cut into finger-sized wedges. Trim and halve the baby carrots.
• Heat the oil in a large casserole or deep frying pan and gently fry the parsnips and carrots for about 5 minutes until the edges start to brown.
• Peel and slice the onion and add to the pan with the garlic and ginger. Cook for a further 2–3 minutes.
• Separate the coriander leaves from the stalks. Finely chop the stalks and add them to the pan.
• Add the chopped tomatoes (with juices) and the curry paste, stir and cook for 3–4 minutes. Season with salt.
• Stir in the drained lentils and coconut milk. Simmer for 4–5 minutes until the sauce thickens and the vegetables are tender.
• Stir through the chopped coriander leaves and a squeeze of lemon juice. Taste and adjust seasoning, then serve with rice or naan.

Adjust consistency: If the curry is too thick, add a splash of water. If it’s too thin, simmer until reduced.

Adjust heat: Add extra curry paste or chilli flakes if you prefer more spice. Finish with lemon to brighten the flavours.