Vegetarian mains
Parsnip, carrot and cauliflower korma
This is a mild but warmly spicy recipe that's easily adapted to practically any vegetables you have to hand. Add the quicker cookers 5 to 10 minutes after the slow cooking root veg to make sure everything is ready at the same time. This makes a good vegetarian main, with rice or naan bread and pickle or chutney.
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
- 2 garlic cloves, very finely chopped
- 2.5cm piece fresh ginger, peeled and very finely chopped
- ¼ tsp chilli powder
- 300ml Greek-style yoghurt
- 40g ground almonds
- 275g parsnips, peeled and cut into 1cm dice
- 350g carrots, peeled and cut into 1cm dice
- 275g small cauliflower florets
- fresh coriander or parsley, finely chopped, to garnish
- salt and pepper
Method
-
Step 1
In a saucepan large enough to take all the ingredients fry the onion in the oil until golden brown.
-
Step 2
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 tablespoon at a time and then add the almonds. Cook, stirring, for 2 more minutes.
-
Step 3
Stir in 300ml of water and some salt, then add the parsnips, carrots and cauliflower. Cover and simmer gently for a final 10 minutes or so, until the vegetables are cooked. Taste and adjust seasonings. Sprinkle with coriander or parsley before serving.
