Parsnip and cauliflower curry
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.
Servings 4
Calories 505kcal
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.