Carrots with Harissa and Maple (4)

Roasted carrots go well with any roast or grilled dish.I like to make this dish with carrots of different colours, sometimes sold as ” Heritage” carrots. If you cant get baby carrots use larger ones and cut them into halves or quarters so that they are all the same size.

Cauliflower, Parsnip and Carrot Korma (4)

 

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

 

  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.