Chicken, Parsnip & Carrot Curry
Due to parsnips natural sweetness, I think it works really well in a curry. The contrast of sweet and spicy compliment each other really well and, for this recipe anyway, the different textures of crunchy carrot with softer parsnip add a slightly more interesting dimension to the meal. I came up with this recipe one day when I was bored of eating parsnip in more traditional recipes and wanted to try something different. It is not a popular vegetable to be used in a curry but I believe it should be used more. Try it and let me know your thoughts. This recipe serves 4 rather than my usual 2 as I doubled it up and froze 2 of the portions for another time. I think curry often tastes nicer when it has been reheated and so recipes like this one are great for making extra and freezing.