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roasted curried parsnips side on

Roasted Curried Parsnips with Cumin Quinoa Pilaf

Deliciously tasty, roasted curried parsnips served with a cumin quinoa pilaf, minty yoghurt, nuts and pomegranate seeds. A very tasty vegetarian dinner.
Course Main Course
Cuisine Vegetarian
Diet Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Calories 530kcal


  • 750 g parsnips topped and tailed then cut in half lengthways
  • ½ tablespoon curry powder
  • 1 tablespoon olive oil divided
  • ½ teaspoon sea salt divided
  • ¼ teaspoon freshly cracked black pepper
  • 120 g quinoa (dry weight)
  • ½ tablespoon 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 ½ a tablespoon of olive oil. Sprinkle over the curry powder and a good pinch of sea salt, about ¼ 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.


Serving: 1g | Calories: 530kcal | Carbohydrates: 90.9g | Protein: 12.1g | Fat: 16.6g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 658mg | Potassium: 1912mg | Fiber: 23.4g | Sugar: 27.3g | Calcium: 310mg | Iron: 7mg