Name: Parsnip & Squash Curry
Cook time: 1 h 40 min
Yield: 4
Ingredients: 3 parsnips, peeled and cut lengthways into 3/4 in slices; 1 small butternut squash, sliced into half-moons; 1 brown onion, sliced; 4 garlic cloves, finely chopped; 2 inches of ginger, peeled and finely chopped; 1 tsp ground coriander; 2 tsp ground cumin; 1 tsp ground turmeric; 2 tsp mild curry powder; 1 tbsp tomato puree; 400g/14oz chopped tomatoes; 150ml/5fl oz vegetable stock; 2 tsp caster sugar; 20g/1oz coriander; 200g/7oz Greek yoghurt

VMG Recipes