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
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.
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
Susan crush
Made this yesterday , easy to do and lovely to eat, another veggie recipe to add to my collection
Cook Veggielicious
So glad you enjoyed it Susan