Curries are a really good way to use up vegetables. This mild, warming spicy korma curry transforms parsnips into a creamy, comforting cold-weather dinner in less than half an hour. Eat with boiled rice or warm naan bread, and pickle or chutney.
Serves 2-3
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- 2 tbsp groundnut oil
- 1 onion, finely chopped
- 2 garlic cloves, very finely chopped
- 2.5cm piece of fresh ginger, peeled and finely grated
- 2 tsp medium–hot curry powder
- 2 tsp ground cumin
- 2 parsnips (about 300g), peeled and cut into 1cm chunks
- 400ml can coconut milk
- 400ml can chickpeas, drained
- 50g ground almonds
- 1 cauliflower (about 850g), cut into large florets
- Juice of 1 lime
- 1 bunch fresh coriander, roughly chopped
- Salt and black pepper
1. Heat the oil in large heavy-bottomed pan then add the onion and fry, stirring occasionally over a medium–low heat for about 10 minutes, until soft and translucent.
2. Add the garlic and ginger and cook for a minute then add the curry powder, cumin and a good pinch of salt. Gently stir in the parsnips and cook for a further minute.
3. Add the coconut milk, chickpeas and ground almonds, cover with a lid and cook at a gentle boil for 10 minutes. Check the seasoning, adding more salt and pepper if needed.
4. Add the cauliflower, then cover again and cook for a further 5 minutes or so, until the cauliflower is just tender. Sprinkle the lime juice over the curry and stir in the coriander.