Creamy cauliflower and parsnip korma recipe

The combination of cauliflower and parsnip, wrapped up with spices and coconut milk, might seem surprising but all the flavours and textures in this dish compliment each other so well! Cauliflower is a wonderful vegetable for overall immune health. It also contains powerful anti-cancer compounds, supports liver health and protects against inflammation. Parsnips also support immune health, whilst also being sweet and warming. They are particularly helpful for conditions such as constipation, hypertension, osteoarthritis and teeth and gum health.

SERVES 2 AS A MAIN

INGREDIENTS

1 onion, chopped fine

4 cloves garlic, minced

1 inch piece of ginger, peeled & finely chopped

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground turmeric 

¼ tsp ground cardammon

⅛ tsp chilli powder

½ can (200ml) of full fat coconut milk

1 tbsp ground almonds

1 small-med cauliflower, cut into florets 

2 parsnips, peeled & cut into half moons

Sea salt & pepper to taste

30g chopped coriander 

Dash of coconut aminos

METHOD   

Place the chopped onion in a saucepan and sauté in a little water until soft and translucent. Add a little salt, along with the garlic and ginger and sauté for a few more minutes before adding the spices. Mix well.

Throw in the parsnip and cauliflower, coating the vegetables in the spice mix. Pour over the coconut milk and simmer for 5 minutes. Now add the ground almonds and a little water, and gently stir.

Simmer for 5-10 minutes more, until everything is soft and tender, adding a little more water, if needed. This recipe shouldn’t be too watery, just enough liquid for it to be moist.

To finish, taste for seasoning and add the coconut aminos and chopped coriander. Serve with steamed greens and/or a big green salad.