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Parsnip and Sweet Potatoes Curry

Easy Parsnip and Sweet Potatoes Curry with Homemade Flatbreads

Parsnip and Sweet Potatoes Curry

So easy Parsnip and Sweet Potatoes Curry

A really fast and nice curry, to enjoy a little bit of really easy vegetarian and vegan indian cusine I have improvised with the vegetables left in my fridge! Tasty and yummy!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian, Mixed
Servings 3 people


  • 5 Parsnips
  • 1 medium Sweet Potatoe
  • 2 tbsp Coconut Oil
  • 1 tsp Cumin Seeds
  • 1 medium Brown Onion
  • 2 Garlic Cloves
  • 1 tbsp Hot Chilli Powder
  • 1 tsp Coriander Powder
  • 1 tsp Turmeric Powder
  • 2 Red Peppers
  • 200 ml Tomato Passata
  • 200 g Coconut Cream (can also be coconut milk)
  • Coriander to garnish
  • 100 g Spinach Leaves
  • 1 piece Ginger Fresh


  • Chop the ginger, onion and garlic, peel the parsnips, the potatoes and cut the peppers in thin slices.
  • Fry the garlic, onion and ginger with the coconut oil. Add the spices and fry them so the fragrance comes out.
  • Add to the mix the vegetables, the coconut cream and the passata. Let it cook for 20 minute so the vegetables get really soft.
  • Once all is cooked through, add the spinach leaves and let it cook them for few minutes.
  • Add the coriander at the end to garnish.
Keyword Curry, Indian, Jalfrezi, Parsnip, Peppers, Sweet Potatoes

So easy flatbread

Prep Time 3 minutes
Cook Time 15 minutes
Total Time 18 minutes
Course Side Dish
Cuisine Mixed
Servings 3 people


  • 350 g Flour
  • 1 tbsp Baking Powder
  • 200 ml Milk (you can choose if full, semi-skimmed or fully skimmed)
  • 1 pinch Salt


  • Mix all the ingredients together and make a dough out of it.
  • Let it rest few minutes.
  • Make few balls and make them flat with a rolling pin. Each flatbrad should be around 10 mm thick.
  • Cook them in the griddle pan. Cook one side and turn around after few minutes when is cooked. Cook the other side.
  • Enjoy!
Keyword Bread, Flatbread, No yeast bread

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