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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|Serving Size: 1 Serving (294g)|
|Recipe Makes: 4|
|Calories from Fat: 186 (57%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 10.6g|
|Cholesterol 0mg||0 %|
|Sodium 101.2mg||3 %|
|Potassium 1034.9mg||27 %|
|Total Carbohydrate 34.7g||10 %|
|Dietary Fiber 10.9g||44 %|
|Sugars, other 23.9g|
|Protein 7g||10 %|
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Calories per serving: 329
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