Parsnip, Carrot And Cauliflower Korma

Ready in 1 hour

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; chopped
1 tb Ground cumin
; chopped
350 g Carrots
1 ts Turmeric
2 Cloves garlic; peeled and chopped
Fresh coriander; chopped, for garnish
275 g cauliflower; Small florets
1 md Onion; finely chopped
300 ml Greek-style yoghurt
; chopped
275 g Parsnips
4 tb Sunflower oil
1 2.5-cm piece fresh ginger; chopped
1 Fresh green chilli; seeded and chopped
1 ts Ground cinnamon
40 g almonds; Ground
2 ts Ground coriander

Original recipe makes 4



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.

Calories Per Serving: 329 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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