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

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