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    21st February 2009

    Kashmiri-Style Kidney Beans with Parsnips

    posted in Indian, Main Dishes, Vegetarian |

    parsnipandkidneybeans

    I found this recipe on AllRecipes while looking for a way to use the parsnips in our CSA box. The original features turnips, but I thought that the substitution would probably work out fine, and it certainly did. This is a really simple, flavorful recipe that seems very adaptable and would be a great way to use up turnips, parsnips, or carrots.


    Lisa says:

    What’s in here with the kidney beans?

    Chris says:

    Parsnips. The original recipes used turnips.

    Lisa says:

    Wait, what’s the difference again? I always forget.

    Chris says:

    Parsnips look like big white carrots, and turnips are those round purple ones.

    Lisa says:

    Oh yeah — well whichever one this is, it’s delicious. It almost tastes like a slighty-sweet potato.

    Chris says:

    I thought so too. I just really like the flavor of the sauce.

    Lisa says:

    And wahoo, another vegetarian meal!

    Chris says:

    Yeah, how’d that happen? Where’s the beef?

    Lisa says:

    I’m campaigning for another Vegetarian Week like we did a while back.

    Chris says:

    Can we count bacon as a vegetable?

    Kashmiri-Style Kidney Beans with Parsnips
    4 parsnips, peeled and cubed
    1 cup water
    1/2 tsp salt
    1 14.5-oz can kidney beans, drained
    2 tbsp vegetable oil
    1/2 tsp whole cumin seeds
    1/2 tsp whole fennel seeds
    1 cup finely chopped red onion
    1/2 tsp minced fresh ginger root
    3 garlic cloves, crushed
    1 cup chopped tomatoes
    1/2 tsp salt
    1 tsp paprika
    1/2 tsp turmeric
    1/2 tsp ground ginger
    2 tbsp water
    1/2 tsp garam masala
    cilantro, to garnish

    Place parsnips into a saucepan with the water and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the parsnips are soft, about 5 minutes. Once tender, stir in the kidney beans, and cook 5 minutes more.
    Meanwhile, heat the vegetable oil in a skillet over medium-high heat. Stir in the cumin and fennel, and cook until the spices toast and become fragrant, about 1 minute. Stir in the onion, and cook until it turns golden brown, about 5 minutes. Stir in the minced ginger and garlic, cook and stir for 30 seconds, then add the tomatoes and salt, and continue cooking until the mixture turns pasty. Finally, stir in the paprika, turmeric, ground ginger, and 2 tablespoons water; cook 2 minutes more.
    Add the tomato mixture to the parsnips, and simmer 10 minutes. Season with garam masala before serving and top with chopped cilantro. Serve over basmati rice or similar.

    3 Servings

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    This entry was posted on Saturday, February 21st, 2009 at 12:20 pm and is filed under Indian, Main Dishes, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 4 responses to “Kashmiri-Style Kidney Beans with Parsnips”

    1. 1
      On February 24th, 2009,Hayley said:

      This looks delicious, very chili-like. Thanks for sharing!

    2. 2
      On March 3rd, 2009,Kevin said:

      That looks good!

    3. 3
      On April 14th, 2009,Tonia said:

      Sounds tasty! I will give this one a try later in the week.

    4. 4
      On June 30th, 2010,Leej said:

      I tried this last night. It was delicious! Really tasty! Thanks.

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