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.
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.
Add the onion and stir. Turn the heat down to low, cover and cook for 10 minutes or until soft.
Add the garlic and ginger, cook for a further minute before adding the turmeric and chilli (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 and cook for 10 minutes.
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.
Add the chickpeas, stir and then the garam masala.
Season with salt and pepper to taste and sprinkle with chopped coriander before serving.
Serve with Indian flatbreads or rice.