Parsnip, Carrot And Cauliflower Korma
Try this Parsnip, Carrot And Cauliflower Korma recipe, or contribute your own. "Greens" and "Eat" are two of the tags cooks chose for Parsnip, Carrot And Cauliflower Korma.
Yield: 4 Ready in 1 hours
1 people trying soon
|1 tbGround cumin|
|2 Clovesgarlic; peeled and chopped|
|Fresh coriander; chopped, for garnish|
|275 gcauliflower; Small florets|
|1 mdOnion; finely chopped|
|300 mlGreek-style yoghurt|
|4 tbSunflower oil|
|1 2.5-cm piecefresh ginger; chopped|
|1 Fresh green chilli; seeded and chopped|
|1 tsGround cinnamon|
|40 galmonds; Ground|
|2 tsGround coriander|
Parsnip, Carrot And Cauliflower Korma Preparation
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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