A mild and creamy recipe for parsnip, chickpea and cauliflower vegan korma. Made with coconut milk and ground almonds this is a delicious dinner that makes the most of seasonal vegetables.
As a child we used to do four trips a year to the Afsana Tandoori Indian restaurant in my hometown. Every family birthday was celebrated there. As small children we used to have something like an omelette and chips but as we got a little older we graduated to a mild chicken korma. It was almost like a family rite of passage. My dad would sit there tucking into a vindaloo – the spiciest curry on the menu – and we would gradually increase our spice levels over the years. The korma was just the first step!
At the age of 11 I turned vegetarian and the mixed vegetable jalfrezi became my curry of choice. I still have a place in my heart for the mild and creamy korma though.
Like many people who subscribe to a vegetable box or bag scheme I often find myself at a bit of a loss as to what to do with my root vegetables. In fact that was part of the reason why I set up this blog in the first place – and I’ve gradually been adding to the veg box SOS section.
When a couple of late parsnips arrived in my veg bag I wasn’t immediately sure what to do with them. A quick look in the cupboard revealed a tin of coconut milk and another of chickpeas and so this recipe for parsnip, chickpea and cauliflower vegan korma was born. It’s really creamy and delicious and I hope you love it.
Here’s how to make parsnip, chickpea and cauliflower korma:
Parsnip, chickpea and cauliflower vegan korma
A mild and creamy recipe for parsnip, chickpea and cauliflower vegan korma. Made with coconut milk and ground almonds this is a delicious dinner that makes the most of seasonal vegetables.
Ingredients
- 1 tbsp sunflower oil
- 1 tsp cumin seeds
- 1 medium onion peeled and chopped
- 2 cloves garlic peeled and finely chopped
- 1 inch piece ginger peeled and chopped
- 2 parsnips (approx 500g unprepared weight) peeled and diced
- 1 small cauliflower (approx 250g unprepared weight) broken into small florets
- 1 tsp turmeric
- 1/2 tsp chilli flakes or to taste
- 1 400g tin of coconut milk
- 300 ml vegetable stock
- 1 400g tin of chickpeas drained and rinsed
- 50 g ground almonds
- 2 tbsp garam masala
- handul chopped coriander
Instructions
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Heat the oil over a medium heat in a large heavy based saucepan. Add the cumin seeds and fry for a moment until turning brown.
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Add the onion and stir. Turn the heat down to low, cover and cook for 10 minutes or until soft.
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Add the garlic and ginger, cook for a further minute before adding the turmeric and chilli (if using).
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Add the diced parsnip. Stir until coated in the onion and spices and fry for a few minutes before adding the tin of coconut milk.
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Bring to boil then reduce to a simmer and cook for 10 minutes.
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Add the cauliflower florets, ground almonds and stock. Stir well then bring to the boil. Reduce the heat and cook for a further 10 minutes or until the parsnips and cauliflower are both cooked through. Add more stock if necessary but take care not to make it too watery.
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Add the chickpeas, stir and then the garam masala.
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Sprinkle with chopped coriander before serving.
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Serve with Indian flatbreads or rice.
Pin parsnip, chickpea and cauliflower vegan korma for later
I have added this post to the following blog linkys:
Cook Blog Share hosted this week by Jacqui at Recipes Made Easy and Recipe of the Week by A Mummy Too.
I don’t make any claims that this is an authentic recipe – I have never been to Afghanistan and until last week I had pretty much dismissed its cuisine as being largely un-veggie friendly. This was mainly based on an anecdote of my husband’s. He travelled to Pakistan for work many times a few years ago and used to frequent an Afghan restaurant there in Islamabad which pretty much only served meat.
