Cauliflower, Parsnip and Carrot Korma (4) :: Sue's Recipes and Other StoriesSue's Recipes and Other Stories

275g parsnips	1 “ ginger, peeled & finely chopped
350g carrots	1 fresh green chilli, deseeded & finely chopped
1 onion, finely chopped	300 ml greek yoghurt
4 tbsps sunflower oil	40g ground almonds
1 tbsp ground cumin	salt
2 tsps ground coriander	275g small cauliflower florets
1 tsp ground cinnamon	Chopped fresh coriander to garnish
1 tsp turmeric
2 cloves garlic, finely chopped

Peel the parsnips and carrots and cut into 1 cm slices.
Heat the oil in a large saucepan and fry the onion gently until golden brown.
Add all the dry spices and mix well, then add the garlic, ginger and chilli and cook, stirring, for a minute.
Stir in the yoghurt a tablespoon at a time, then add the almonds and cook, stirring for two minutes more.
Add 300ml water and season with salt, then add the vegetables.
Cover and simmer gently for 20-25 minutes , stirring occasionally, until the vegetables are almost done.
Remove the lid and simmer for 5 minutes.
Serve sprinkled with coriander and accompanied by rice and several relishes e.g. mango chutney, beetroot chutney etc.

Sue's Recipes and Other Stories