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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