Go Back
+ servings
parsnip, chickpea and cauliflower vegan korma

Parsnip, chickpea and cauliflower vegan korma

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.
Course Main Course
Cuisine Indian
Keyword vegan korma
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Author Cook Veggielicious


  • 1 tbsp sunflower oil
  • 1 tsp cumin seeds
  • 1 medium onion peeled and chopped
  • 2 cloves garlic peeled and finely chopped
  • 1 inch piece ginger peeled and chopped
  • 2 parsnips (approx 500g unprepared weight) peeled and diced
  • 1 small cauliflower (approx 250g unprepared weight) broken into small florets
  • 1 tsp turmeric
  • ½ tsp chilli flakes or to taste
  • 400 g tin of coconut milk
  • 300 ml vegetable stock
  • 400 g tin of chickpeas drained and rinsed
  • 50 g ground almonds
  • 2 tbsp garam masala
  • handul chopped coriander
  • Salt and pepper to taste


  • 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.