Vegan Pinto Bean Curry with Crispy Parsnip Perfection

December 28, 2024

Vegan Pinto Bean Curry with Crispy Parsnip Perfection

Recipe by Shokuiku cuisineCourse: Bakingu0026amp;Dessert

Servings

servings

Prep time

minutes

Cooking time

hours

This vibrant and wholesome Pinto Beans and Vegetable Curry with Roasted Parsnip is a comforting, plant-based dish that beautifully balances spices, creamy coconut milk, and hearty vegetables. The warming garam masala and cayenne pepper infuse the beans with a rich, earthy flavor, while the fresh baby spinach adds a burst of color and nutrients. Topped with crispy, cumin-spiced roasted parsnips, this dish offers a satisfying contrast of textures—soft, flavorful curry meets the sweet crunch of roasted root vegetables. Finished with a sprinkle of fresh coriander, it’s a nourishing meal that’s packed with bold flavors, perfect for cozy nights or impressing guests with a unique vegan twist!

Ingredients

For the Curry:
100g pinto beans, washed
3 tsp garam masala
1/2 tsp cayenne pepper
1 red onion, chopped
100g celery, chopped
1 red pepper, chopped and deseeded
3 garlic cloves, grated
10g ginger, grated
1 tbsp tomato purée
400ml coconut milk
150g baby spinach
Rapeseed oil
Salt and black pepper (to taste)
Chopped coriander (for garnish)
For the Roasted Parsnip:
500g parsnip, peeled and quartered
1 tsp cumin seeds
Salt and black pepper (to taste)

Directions

Prepare the Curry:
– Heat some rapeseed oil in a pan over medium heat. – Sauté the chopped onion, grated garlic, and grated ginger until fragrant.
– Add the celery, red pepper, and pinto beans, stirring well.
– Add the garam masala and cayenne pepper, stir and cook for about 2 minutes.
– Pour in the coconut milk, mix well, and reduce the heat.
– Cover the pan and let the curry simmer for 1 hour.(Stir occasionally to prevent burning)
Roast the Parsnip:
– Preheat the oven to 180°C (fan setting).
– Toss the parsnip pieces with cumin seeds, rapeseed oil, salt, and black pepper.
– Spread the parsnip on a roasting pan and roast for about 45 minutes until crispy.
Finish the Curry:
-Add the tomato purée in and stir well cook 1-2 minutes.
– Add the baby spinach to the simmering curry, stir, and season with salt and black pepper to taste.
Serve:
– Ladle the pinto beans curry into bowls.
– Top with the roasted parsnip.
– Garnish with chopped coriander and serve.

Recipe Video

admin

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2 responses to “Vegan Pinto Bean Curry with Crispy Parsnip Perfection”

Elizabeth Hernandez

January 18, 2025

Your recipes are creative, flavorful, and unusual. As a vegan I will be proud to serve them to my non-vegan friends to show how beautiful and tasty vegan meals can be. Today I cooked this recipe faithfully to your instructions and the final result was lovely!
Please add written instructions on when/how to use the tomato puree (I had to search the video to find–it goes in just before the spinach does) in this recipe.
Also: I worried the beans wouldn’t become tender with so little liquid, but with additional cooking (I let them cook a total of 1-3/4 hours) plus a little water they were perfect. Maybe I should soak them first to shorten the time.
The roasted parnips tasted heavenly with the cumin seeds.

Reply
1. admin
  
  January 22, 2025
  
  Hi there!
  glad you like this recipes.you can add the tomato purée just after the coconut milk or until the beans cooked,I would like to add it when the beans were cooked,just make the sauce bit of thicker.
  during the beans cooking, you should stirring occasionally to prevent burning and you can add more water as well.just keep an eye on it.
  soak the beans is good idea to shorten the time and make the whole process lots of easy.
  Anyway,thank you very much for your words!
  
  Cheers!
  
  Reply

Vegan Pinto Bean Curry with Crispy Parsnip Perfection