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Home » Recipes » Veg Box SOS

Parsnip and cauliflower curry

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cauliflower and parsnip curry
cauliflower and parsnip curry
cauliflower and parsnip curry

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.

cauliflower and parsnip curry

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.

cauliflower and parsnip curry

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.

cauliflower and parsnip curry

Ingredients

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 
cauliflower and parsnip curry

More vegan curry recipes

If you like this you might like these vegan curry recipes:

  • Potato and spinach curry (saag aloo)
  • Tandoori cauliflower curry
  • Sweet potato and beetroot curry
  • Indian-spiced root vegetable curry
  • Aloo gobi

How to make parsnip and cauliflower curry

If you have made this recipe and loved it please consider leaving a comment and rating below.

cauliflower and parsnip curry

Parsnip and cauliflower curry

Cook Veggielicious
A mild and creamy recipe for parsnip and cauliflower curry. Made with coconut milk and ground almonds this vegan korma makes the most of seasonal vegetables.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Indian
Servings 4
Calories 505 kcal

Equipment

  • Chopping board
  • Sharp knife
  • Large saucepan with a lid

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

Nutritional information is approximate and intended as a guide only.

Nutrition

Calories: 505kcalCarbohydrates: 45gProtein: 13gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 352mgPotassium: 963mgFiber: 13gSugar: 10gVitamin A: 257IUVitamin C: 50mgCalcium: 132mgIron: 7mg
Keyword parsnip and cauliflower curry, vegan korma
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cauliflower and parsnip curry

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Comments

  1. jacqui Bellefontaine

    June 16, 2018 at 11:10 am

    This looks very tasty. Thank you for linking to #CookBlogShare

    Reply
  2. Susan crush

    October 27, 2022 at 1:40 pm

    5 stars
    Made this yesterday , easy to do and lovely to eat, another veggie recipe to add to my collection

    Reply
    • Cook Veggielicious

      October 29, 2022 at 8:37 pm

      So glad you enjoyed it Susan

      Reply

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Mandy Mazliah profile shotHi, I'm Mandy. I'm a vegan food blogger, cook and mum of three. Cook Veggielicious is where I share my easy vegan recipes that anyone can make.

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