Parsnip, Carrot & Cauliflower Korma

Posted in Gluten Free, Vegetarian
 

Recipe adapted from Riverford Organics. Serves 4.

 

Ingredients

• 1 medium onion, finely chopped
• 4 tbsp sunflower oil
• 1 tbsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp turmeric
• 1/4 tsp chilli powder
• 2 garlic cloves, finely chopped
• 2.5 cm ginger, peeled and chopped
• 300ml greek yoghurt
• 40g ground almonds
• 275g parsnips, peeled and diced
• 350g carrots, peeled and diced
• 275g small cauliflower florets
• Fresh coriander or parsley, and brown rice to serve

Method

• In a large saucepan, fry the onion until golden brown.
• Stir in the dry spices, and when well mixed add the garlic and ginger. Stir gently, and add the yoghurt 1 tablespoon at a time. Add the almonds and stir for 2 more minutes.
• Stir in 300ml of water and some salt, then add the vegetables. Cover and simmer for a final 10 minutes until the vegetables are cooked.
• Adjust seasonings if needed, and sprinkle with coriander or parsley to serve.