Tamarind courgette and parsnip curry on cauliflower ‘rice’

I remember the first time I tried curried parsnip soup as if it was yesterday – those big fluffy parsnips that usually only appeared in roast dinners in winter made the most beautiful sweet, creamy base for spices. Since then I’ve always liked parsnips in curried foods, from a creamy coconut Malaysian-style stew where I imagine they’re as good as a plantain to this sweet-and-sour tamarind curry. I’ve mixed two veggies here – now that courgettes are available all year round, they can bring a