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.

Course Main Course

Cuisine Indian

Keyword parsnip and cauliflower curry, vegan korma

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 505kcal

Author Cook Veggielicious

Equipment

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

Metric - US customary

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