This post has been sponsored by Hello Fresh.
The last few weeks I’ve been working on some Christmas recipes, I’m going to start sharing them with you in the next few weeks. And as this is our first vegetarian Christmas, they have to be really good, well, you don’t want to disappoint anyone on Christmas day, do you? So I’ve been working hard getting these recipes perfected. While I’m working on those I’ve been searching the web for some quick and tasty, vegetarian recipes. Thankfully Hello Fresh got in touch to share some of their tasty vegetarian recipes with me. This recipe of roasted curried parsnips with a cumin quinoa pilaf had my name written all over it!
If you’re not heard of Hello Fresh you’re in for a treat, they deliver right to your door all the fresh, pre-portioned ingredients you need to cook delicious weekly recipes. No more popping out to the shops!! I hate supermarket shopping so this is a big bonus for me. Their plans are flexible, you can customise your menu, choose your delivery time and you get to cook seasonal fresh meals without all the hassle. Perfect for this time of the year! They also have some great vegetarian recipes on their website.
So this recipe really caught my eye, it has everything I love. I love parsnips, I think they are the most underrated vegetable and we should make more use of them. They’re especially good roasted, so when I saw that this recipe did so in curry powder I was intrigued. The cumin quinoa pilaf sounds lovely too and to top it all off juicy pomegranates, yes, please! I had to try it and I wasn’t disappointed.
The curried parsnips are roasted until they are lovely and sweet. The quinoa is cooked in cumin, garlic and vegetable stock, once it’s cooked you add the spinach and parsley. So easy, yet so tasty. We loved this quinoa! Then all you have to do is toast up some pistachios and add some mint to the yoghurt. All this sounds very easy, doesn’t it? So far so good. Once the quinoa pilaf is cooked plate it up, top with the roasted curried parsnips. Then add the toasted pistachios, pomegranate seeds and a good helping of that minty yoghurt. Dinner is sorted!
What we thought about this Roasted Curried Parsnip recipe
We really loved this recipe, it’s earthy and warming. Not too spicy so it’s suitable for the kids too. The sweetness from the pomegranate and freshness from the minty yoghurt, really balanced out this dish. The toasted pistachios add a lovely texture to it. Overall it’s a lovely warming recipe that’s also on the healthier side. You can find the Hello Fresh recipe here along with some other tasty vegetarian recipes.
What’s so good about this Roasted Curried Parsnips with Cumin Quinoa Pilaf?
- It’s under 500 calories per portion
- Ready in 35 minutes
- Really easy to make
- It tastes amazing!!
- High in protein
- High in fibre
- It’s naturally gluten-free
Roasted Curried Parsnips with Cumin Quinoa Pilaf
- 750 g parsnips topped and tailed then cut in half lengthways
- 1/2 tbsp curry powder
- 1 tbsp olive oil divided
- 1/2 tsp sea salt divided
- 1/4 tsp freshly cracked black pepper
- 120 g quinoa (dry weight)
- 1/2 tbsp ground cumin
- 1 clove of garlic grated
- 1 onion (120g) finely chopped
- 1 vegetable stock pot
- 90 g baby spinach
- 1 small handful of flat leaf parsley chopped
- 100 g natural yoghurt
- 4 or 5 sprigs of mint finely chopped + more for serving
- 25 g pistachios shelled
- 80 g pomegranate seeds
- 250 ml water
- Preheat the oven to 200 degrees C / 392 F
- Place the parsnips on a baking tray, drizzle over 1/2 a tablespoon of olive oil. Sprinkle over the curry powder and a good pinch of sea salt, about 1/4 tsp. Then using your hands rub the powder, salt and oil into the parsnips, making sure the parsnips are completely covered.Place the tray on the top shelf and roast for 25 minutes. Turn the parsnips halfway through cooking.
- While the parsnips are cooking, heat the remaining oil in a saucepan. Add the onion and cook for 5 minutes, until the onion is soft.Add the quinoa, cumin and garlic, cook for a minute then add the water and stock pot. Bring the liquid to the boil, stir until the stock pot dissolves. Once the stock pot has dissolved reduce the heat to the lowest setting. Put a lid on the pan and leave to simmer for 15 minutes or until the quinoa has absorbed all the liquid.
- While the quinoa and parsnips are cooking make the yoghurt sauce. Pour the yoghurt into a small serving bowl then stir in the mint.Toast the shelled pistachios in a dry frying pan for 3 or 4 minutes, they should be lightly toasted, so toss them in the pan while they are cooking.
- When the quinoa is done, check the seasoning then add the spinach and chopped parsley to the saucepan and cover with the lid. Leave to wilt for 4 minutes. Then remove the lid and stir the spinach and parsley through the quinoa.
- Once everything is ready, divide the quinoa between two bowls, add the parsnips then top with pistachios, pomegranate seeds. Serve with a generous dollop of the minty yoghurt, some freshly ground black pepper and any chopped herbs you have left over.
- Calories are approximate and based on the original Hello Fresh recipe.
- This post was sponsored by Hello Fresh, all opinions are my own.
- For allergens please see the Hello Fresh recipes
- To make this recipe for 4 please see the original recipe, link in the post.
- I wash my quinoa before cooking it, this helps to avoid any bitterness in the quinoa. The original recipe does not call for this so depending on whether you do this or not you may end up with a different consistency in the final result.
This post has been sponsored by Hello Fresh.
*All opinions are my own. All words and photos are my own and are protected by copyright law.