Name: Tamarind courgette and parsnip curry on cauliflower ‘rice’
Yield: Serves 4
Ingredients: 1 tsp mustard seeds; 1 tsp cumin seeds; 50 g (1 cup) small chard or spinach leaves, washed; 2 large cauliflowers; 1 x 400 ml tin of full-fat coconut milk; 1 tsp ground turmeric; about 3 medium–large parsnips parsnips (400 g), peeled and cut into 3 cm (1¼ in) chunks; 1 cinnamon stick; 2 tsp ghee or coconut oil; handful of fresh coriander, finely chopped, to serve (optional); 2 medium courgettes, cut into 4 cm (1½ in) chunks; 1 cm (½ in) piece of fresh ginger, grated; 4 tbsp water; 1 large mild green chilli, sliced; sea salt and freshly ground black pepper; 2 cloves garlic, finely chopped; 1½ tsp tamarind paste; 3 tbsp ghee, butter or coconut oil; 250 ml (1 cup) water; 1 large onion, chopped; ½ tsp chilli powder; 2 large tomatoes, skinned and deseeded, and chopped; 2 tbsp flaked almonds

Preparation info

Serves
4

Difficulty
Medium

Appears in

East by West

By Jasmine Hemsley

Published 2017

About

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