Page title and description

Vegetarian mains
parsnip, cauliflower and chickpea korma
Ingredients
- 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

Method
Prep time:
10 min
PT10M
Cooking time:
35 min
PT35M
-
Step 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. 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. -
Step 2
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. 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.