Your new favorite Instant Pot meal has entered the chat! Is that what the kids are saying these days? That trend might be fleeting, but this delicious dish is here to stay! Inspired by the coconut curry from Tarka, it’s rich, comforting, and packed with plant-based flavor.
Roasted red peppers (DIY or easy peasy from a jar) get blended with tangy tomatoes, creamy coconut milk, and warming spices to create the perfect sauce to match tender sweet potatoes and hearty chickpeas.
Parsnips don’t get much love, and we think that should change. Perhaps this recipe will convince you to give them a try!
Why we love them as fries: They’re crispy on the outside, tender on the inside, cook really fast, and have the texture of a sweet potato fry with the taste of a potato-carrot hybrid (so good, right?). And when tossed in a bit of oil, salt, and our go-to vibrant curry powder, the flavors are perfectly balanced.