This one-pan parsnip and cauliflower curry is made with coconut milk and ground almonds for a rich and creamy vegan korma that makes the most of seasonal vegetables.
Making a vegetable curry is a great way to use your veg - especially seasonal veg that you might not know what to do with.
If you've signed up to a veg box scheme you'll definitely end up with parsnips and cauliflower at some point.
And while roasting root veg or turning them into soup is always a good idea, sometimes it's nice to do something a little different.
Looking for inspiration for using up my veg box contents 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.
Enter parsnip and cauliflower curry
This is a mild and creamy curry that's similar to a korma.
A korma is usually made with cream or yoghurt. To make this vegan I have used coconut milk instead.
This curry is cooked in one pan with the ingredients layered upon one another as they cook, resulting in a delicious, flavoursome curry that the whole family can enjoy.
Ingredients
For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.
To make this curry you will need:
- 1 tablespoon sunflower oil
- 1 teaspoon cumin seeds
- medium onion
- 2 cloves garlic
- 1 inch piece ginger
- 2 parsnips (approx 500g unprepared weight)
- 1 small cauliflower (approx 250g unprepared weight)
- 1 teaspoon turmeric
- ½ teaspoon chilli flakes or to taste
- 400 g tin of coconut milk
- 300 ml vegetable stock
- 400 g tin of chickpeas
- 50 g ground almonds
- 2 tablespoon garam masala
- handful chopped coriander
- Salt and pepper
More vegan curry recipes
If you like this you might like these vegan curry recipes:
How to make parsnip and cauliflower curry
If you have made this recipe and loved it please consider leaving a comment and rating below.
Please do not reproduce this recipe without permission.
Parsnip and cauliflower curry
Ingredients
- 1 tablespoon sunflower oil
- 1 teaspoon cumin seeds
- 1 medium onion peeled and chopped
- 2 cloves garlic peeled and finely chopped
- 1 inch chunk of ginger peeled and chopped
- 2 parsnips (approx 500g unprepared weight) peeled and diced
- 1 teaspoon turmeric
- ½ teaspoon mild chilli powder or to taste
- 400 g tinned coconut milk
- 1 small cauliflower (approx 250g unprepared weight) broken into small florets
- 300 ml vegetable stock
- 240 g tinned chickpeas (one standard 400g tin) drained and rinsed
- 50 g ground almonds
- 2 tablespoons garam masala
- handul fresh coriander (cilantro) chopped
- Salt and pepper to taste
Instructions
- Heat the oil over a medium heat in a large heavy based saucepan. Add a teaspoon cumin seeds and fry for a moment until turning brown.
- Add the chopped onion and stir. Turn the heat down to low, cover the saucepan with a lid and cook for 10 minutes or until soft.
- Add the chopped garlic and ginger, stir well and cook for a further minute before adding a teaspoon ground turmeric and ½ teaspoon chilli powder (if using).
- 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.
- Bring to boil then reduce to a simmer, cover with a lid, and cook for 10 minutes.
- Add the cauliflower florets, 50g ground almonds and 300ml vegetable stock. Stir well then bring to the boil.
- Reduce the heat, return the lid to the pan, 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.
- Add the chickpeas, stir and then add 2 tablespoons garam masala.
- Heat gently until the chickpeas have warmed through. Season with salt and pepper to taste and sprinkle with chopped coriander before serving.
- Serve with Indian flatbreads or rice.
Notes
Nutrition
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jacqui Bellefontaine
This looks very tasty. Thank you for linking to #CookBlogShare