Parsnip Rice Stir Fry with Coconut & Kale
20 min
Vegan
54622
For 2 Portions
600 g
parsnip
160 g
kale
100 ml
coconut milk
20 g
cashew, unsalted
1
yellow onion
1
chili pepper
2 tbsp
olive oil
2 tbsp
soy sauce
1 tbsp
curry powder
1 tsp
paprika powder, sweet
1 clove(s)
garlic
1/2 tsp
cumin, ground
1/2 tsp
chili flake
pepper
salt
1. All set?
2. Toast cashews in a dry pan until golden.
3. Meanwhile, peel parsnip and dice.