Place a large-based pan over medium heat and add the oil.
Add the vegetables to the pan and cook for 10 minutes or until they are starting to soften.
Add the garam masala, turmeric, curry powder and coriander and cook for another minute.
Add the chopped tomatoes and vegetable stock and stir. Allow to simmer for 30 minutes or until all the vegetables are soft.
Whilst the vegetables are simmering, boil the parsnips for 20 minutes or until soft.
Preheat the oven to 180°C fan/200°C/gas mark 6.
Drain the parsnips, add the curry powder and 20g butter and mash until smooth
When the curry is cooked, spoon into a casserole dish and top with the parsnip mash.
Place the remaining butter in chunks on top of the mash.
Bake for 30 minutes or until bubbling.
Serving Suggestion: Serve with permitted vegetables.
This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.
- 3 tbsp Oil
- 1 Leek, sliced
- 1 Green pepper, diced
- 1 Red pepper, diced
- 1 Yellow pepper, diced
- 8 Mushrooms, quartered
- 2 Courgettes, diced
- 3 Carrots, peeled and diced
- 2 Chillies, finely sliced
- 3 Cloves garlic, minced
- 1 tsp Garam masala
- ½ tsp Turmeric
- 2 tbsp Curry Powder
- ½ Bunch Coriander
- 400g Chopped tomatoes
- 250ml Vegetable Stock
- 6 Large parsnips, peeled and chopped
- 1 tbsp Curry Powder
- 50g Butter
