Sweet potato & parsnip curry with coconut rice

Serves 4. Preparation 15 minutes. Cooking 45 minutes. With thanks to The Royal Marsden Hospital for contributing this recipe.


  • Vegetable oil (1 tbsp)
  • 4 medium-sized sweet potatoes
  • 2 large parsnips
  • 1 large onion, sliced
  • Coconut milk (280ml/10floz)
  • Turmeric (2 tsp)
  • 2 cinnamon sticks
  • Chilli powder (1 tsp)
  • Plain yoghurt
  • Vegetable oil (6 tbsp)
  • Long grain rice< (225g/8oz)
  • Desiccated coconut (55g/2oz)
  • A good pinch of saffron


  1. Peel the sweet potatoes and parsnips and cut into thick chunks.
  2. Fry the onion in oil until soft. Then add the turmeric, cinnamon sticks and chilli powder, and cook gently for a few more minutes.
  3. Add the sweet potatoes and parsnips, stir well.
  4. Add the coconut milk, heat to simmering point and then cook gently for about 20 minutes until the vegetables are tender.
  5. Meanwhile, fry the rice in two tablespoons of oil, stirring continuously.
  6. Add the desiccated coconut and saffron (optional) and 560ml/20floz cold water. Cover and simmer gently until the rice is just tender.
  7. Drain the rice well and stir in 4 tablespoons of oil.
  8. Serve the curry on a bed of coconut rice with a bowl of yoghurt.


A Brian Turner recipe - suitable for:

  • people with loss of taste or smell
  • people with problems chewing
  • people with loss of weight or appetite
  • vegetarians.

Nutritional information

Energy 561kcal; Protein 7.9g; Total fat 33.5g (of which saturates 11.1g); Carbohydrate 60.9g; Fibre 8.3g.