Cauliflower, Parsnip and Carrot Korma (4)

 

275g parsnips1 “ ginger, peeled & finely chopped
350g carrots1 fresh green chilli, deseeded & finely chopped
1 onion, finely chopped300 ml  greek yoghurt
4 tbsps sunflower oil40g ground almonds
1 tbsp ground cuminsalt
2 tsps ground coriander275g small cauliflower florets
1 tsp ground cinnamonChopped fresh coriander to garnish
1 tsp turmeric
2 cloves garlic, finely chopped

 

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

 

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