Saturday, 2 January 2010

Parsnip and cauliflower curry

A nice contrast to Christmas food - comforting, but not rich, and plenty of veg.

Vegetable curry with parsnip and cauliflower

I omitted the (nasty, yukky, slimy) okra that would have been in the curry kit, and guessed at 2 medium chillies, a lime, a thumb of ginger, half a medium bunch of coriander for the rest of its contents. Surprised there was no garlic. Very tasty, definitely one to make again.

  • 1 Waitrose Fresh Indian Curry Kit *
  • 2 tbsp groundnut oil
  • 3 tbsp Patak's Korma Curry Paste
  • 400ml can Bart Spices Coconut Milk
  • 50g ground almonds
  • 1 cauliflower, about 950g, cut into large florets
  • 1 large parsnip, about 300g, peeled and diced into 2cm chunks
* Kits no longer on sale - they contained onion, ginger, chillies, okra, fresh coriander and a lime.

  1. Prepare the curry kit ingredients: cut the onion into chunks, peel and finely chop the ginger, and deseed and finely chop the chillies. Top and tail the okra, cut in half then wash and dry thoroughly.
  2. Heat the oil in a large, wide pan or wok with a tight-fitting lid. Add the ginger, half the chilli and the okra. Stir-fry over a high heat for 4 minutes, or until just starting to soften, then season to taste. Place the okra mixture on a plate and reserve.
  3. Return the pan to the heat and add the korma curry paste and onion. Reduce to a medium heat and cook for 2-3 minutes, or until the onion begins to soften. Add the coconut milk and ground almonds and stir in the cauliflower and parsnip. Cover and cook for 20-25 minutes, stirring occasionally, until the vegetables are just tender. Add the reserved okra and cook 1 minute to heat through.
  4. Roughly chop the coriander from the curry kit, and cut the lime in half lengthways. Squeeze the juice of half the lime over the curry and scatter with the remaining chilli and coriander. Serve with the remaining lime cut into wedges, and naan bread.

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