Parsnip, carrot and cauliflower korma
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 275 | grams | Parsnips |
| 350 | grams | Carrots |
| 1 | medium | Onion; finely chopped |
| 4 | tablespoons | Sunflower oil |
| 1 | tablespoon | Ground cumin |
| 2 | teaspoons | Ground coriander |
| 1 | teaspoon | Ground cinnamon |
| 1 | teaspoon | Turmeric |
| 2 | Cloves garlic; peeled and finely | |
| ; chopped | ||
| 1 | 2 1/2 cm pie fresh ginger; peeled and finely | |
| ; chopped | ||
| 1 | Fresh green chilli; seeded and finely | |
| ; chopped | ||
| 300 | millilitres | Greek-style yoghurt |
| 40 | grams | Ground almonds |
| Salt | ||
| 275 | grams | Small cauliflower florets |
| Fresh chopped coriander or parsley to | ||
| ; garnish | ||
Directions
Peel the parsnips and carrots if necessary and cut into 1cm slices. If they are large, then cube them.
In a saucepan large enough to take all the ingredients fry the onion in the oil until golden brown. Stir in all the dry spices and when well mixed add the garlic, ginger and chilli. Stir gently for 1 minute. Stir in the yoghurt, a tablespoonful at a time and then add the almonds. Cook, stirring, for 2 more minutes.
Stir in 300ml of water and some salt, then add the parsnips, carrots and cauliflower. Cover and simmer gently for 20-25 minutes until the vegetables are almost done, stirring occasionally. Uncover and simmer for a final 5 minutes or so.
Taste and adjust seasonings. Sprinkle with coriander or parsley before serving.
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