Parsnip, Cauliflower and Chickpea Korma

Name: Parsnip, Cauliflower and Chickpea Korma
Yield: Serves 2–3
Ingredients: 1 onion, finely chopped; 2 tbsp groundnut oil; 50 g ground almonds; 2 garlic cloves, very finely chopped; salt and black pepper; 400 ml can chickpeas, drained; 2 tsp ground cumin; juice of 1 lime; 1 cauliflower (about 850 g), cut into large florets; 400 ml can coconut milk; 2.5 cm piece of fresh ginger, peeled and finely grated; 1 bunch fresh coriander, roughly chopped; 2 parsnips (about 300 g), peeled and cut into 1cm chunks; 2 tsp medium–hot curry powder

Preparation info

Serves
2–3

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

Curries are a really good way to use up vegetables. This mild, warming spicy curry transforms parsnips into a creamy, comforting cold-weather dinner in less than half an hour. The Indian flavours of ginger, coconut and fresh coriander work beautifully with parsnips. Eat with boiled rice or warm naan bread, and pickle or chutney.

Ingredients

2 tbsp groundnut oil
1 onion, finely chopped
2 garlic cloves, very finely chopped<

Method

Heat the oil in large heavy-bottomed pan then add the onion and fry, stirring occasionally. Over a medium–low heat for about 10 minutes, until soft and translucent.

Add the garlic and ginger and cook for a minute then add the curry powder, cumin and a good pinch of salt. Gently stir in the parsnips and cook for a further minute.

Add the coconut milk, chickpeas and ground almonds