Using Up Your Leftovers 4.6

Share Print Plan Save

Carrot and Parsnip Chaat

This 100% inauthentic Indian-style salad is a great way to use vegetables you will likely have in your fridge around the holidays. You could roast so...This 100% inauthentic Indian-style salad is a great way to use vegetables you will likely have in your fridge around the holidays. You could roast some vegetables specifically for this recipe, or use some leftover from your Christmas dinner. Read more This 100% inauthentic Indian-style salad is a great way to use vegetables you will likely have in your fridge around the holidays. You could roast some vegetables specifically for this recipe, or use some leftover from your Christmas dinner. This 100% inauthentic Indian-style salad is a great way to use vegetables you will likely have in your fridge around the holidays. You could roast some vegetables specifically for this recipe, or use some leftover from your Christmas dinner.

Why is this healthy?

Diet

Vegetarian Pescatarian

Contains

Dairy, Nuts

Ingredients

Serves 6

Metric Imperial

For the roasted vegetables

carrot

parsnip

chickpeas (can)

drained and rinsed

garam masala

red chilli powder

omit if you don't like spice

olive oil

For the mint and coriander chutney

mint

coriander

Swaps: parsley, basil

ginger

peeled and roughly chopped

green chilli

deseeded and roughly chopped

lime

juiced

tahini

Swaps: almond butter, cashew butter, peanut butter

To serve

kale

Swaps: mixed salad leaves, rocket leaves

destalked and roughly chopped, or use baby kale

tamarind paste

date syrup

Swaps: maple syrup

greek yoghurt

pomegranate (seeds)

sev

Swaps: pumpkin seeds, sunflower seeds

Share ingredients

Ingredients

Serves 6

Metric Imperial

For the roasted vegetables

carrot

parsnip

chickpeas (can)

drained and rinsed

garam masala

red chilli powder

omit if you don't like spice

olive oil

For the mint and coriander chutney

mint

coriander

Swaps: parsley, basil

ginger

peeled and roughly chopped

green chilli

deseeded and roughly chopped

lime

juiced

tahini

Swaps: almond butter, cashew butter, peanut butter

To serve

kale

Swaps: mixed salad leaves, rocket leaves

destalked and roughly chopped, or use baby kale

tamarind paste

date syrup

Swaps: maple syrup

greek yoghurt

pomegranate (seeds)

sev

Swaps: pumpkin seeds, sunflower seeds

Share ingredients

Method

Gather and prepare your ingredients. Preheat the oven to 200°C/180°C fan.

Place the carrots and parsnips onto a baking tray. Pour over the chickpeas, garam masala, chilli powder, olive oil, and a sprinkle of salt. Toss to coat. Place into the oven and bake for 22-25 minutes, until the vegetables are tender and the chickpeas are crispy.

Place all ingredients for the chutney into a blender and blend until smooth. Add salt to taste.

Stir together the tamarind paste and date syrup.

Place the kale and cooled, roasted vegetables onto a tray. Dollop with Greek yoghurt, drizzle over the tamarind and date mixture and chutney. Sprinkle with sev and pomegranate and serve.

Create a free account, or log in

Now you've seen a few free recipes, unlock 100s of others by creating a free account.