A nourishing, farm-fresh meal at it’s very best.

Parsnip, Collard Green & Chickpea Curry

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 30 minutes  |  Serves: 4-6


  • 2 Tablespoons coconut oil
  • 1 yellow onion, diced
  • 1 1/2 -2 1/2 Tablespoons of good quality curry powder (more or less depending on spice preference)
  • 3 cloves of garlic, minced
  • 1 Tablespoon fresh ginger, peeled and minced
  • 1 small jalapeño, diced (remove seeds for less heat)
  • 4 cups diced parsnips
  • 1 (28 oz) can diced tomatoes, with their juices
  • 2-3 cups vegetable stock
  • 1 bunch collard greens, tough stems removed and finely chopped
  • 1 cup cooked chickpeas (if from the can rinsed and drained)
  • Salt and pepper to taste
  • Fresh lime juice for serving
  • Minced parsley for serving


  1. Heat the coconut oil in a large dutch oven over medium-high heat. Add the onion and sauté until tender and fragrant. About 5-8 minutes, stirring often. Add the curry powder, garlic ginger, jalapeño and parsnips. Cook, stirring often, until the vegetables soften up a bit. About 5 minutes.
  2. Stir in the tomatoes and 2 cups of vegetable stock. Season with plenty of salt and pepper. Bring to a boil. Reduce the heat and simmer until the parsnips are fork tender. About 20 minutes. Add the collard greens and chickpeas and cook for about 5 more minutes or just until the greens have wilted. Add more vegetable stock if need be.
  3. Taste test and adjust seasonings if necessary. Serve with minced parsley, fresh lime juice and crusty bread.


  • Use this recipe as a guide.
  • Adjust measurements and ingredients as necessary.
  • Always taste test as you go.

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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