1400 700 vegan parsnipandcarrotbhajiswithlemonyogurt horizontal

Parsnip & Carrot Bhajis

with Lemon Yogurt & Tamarind Green Beans

dinner

Dinner Indian Soy-Free Gluten-Free <600 Calories Chef's Choice
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
380
FAT
5g
CARBOHYDRATES
79g
PROTEIN
10g

MAIN INGREDIENTS

  1. 6 oz green beans
  2. 1 lemon
  3. 4 oz Forager Project® Organic Dairy-Free Cashewmilk Yogurt
  4. 1 garlic clove
  5. 1 tbsp cornstarch
  6. ½ cup garbanzo bean flour
  7. 1 carrot
  8. 1 parsnip
  9. 1 onion
  10. ¼ cup tamarind chutney
  11. 2 tbsp +1 tsp vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: Tree Nut (Cashew, Coconut)
Nutrition

TOOLS

  • Large nonstick skillet
  • Box grater
  • Zester or microplane
  • Baking sheet

INSTRUCTIONS

1
Roast the green beans

Preheat the oven to 400°F. Place green beans on a baking sheet and toss with 1 tsp vegetable oil and a pinch of salt and pepper. Roast until tender, 10 to 12 minutes.

2
Make the lemon yogurt

Zest and halve the lemon, juice one half, and divide the other half into wedges. Add lemon zest, just 2 tsp lemon juice, yogurt, and a pinch of salt to a small bowl. Stir the lemon yogurt well.

3
Prepare the batter

Peel and mince the garlic. Add minced garlic, cornstarch, garbanzo bean flour, ½ tsp salt, and ¼ cup cold water to a large bowl and whisk. Peel the carrot and parsnip, and grate both using the large side of a box grater. Peel and thinly slice the onion. Add 1 cup grated vegetables and ½ cup sliced onion to the large bowl with the batter and mix with a spoon.

4
Cook the bhajis

Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Scoop 6 portions of batter into the skillet, each about ¼ cup, and flatten using the measuring cup bottom. Cook the bhajis, undisturbed, until crispy, 3 to 4 minutes per side. Transfer cooked bhajis to a paper towel-lined plate and immediately sprinkle with salt.

5
Serve

Toss the roasted green beans with the tamarind chutney. Divide the parsnip and carrot bhajis and tamarind green beans between plates. Drizzle with lemon yogurt and serve with lemon wedges. Enjoy!