Recipe - Parsnip Carrot And Cauliflower Korma

275 g Parsnips
350 g Carrots
1 md Onion; finely chopped
4 tablespoon Sunflower oil
1 tablespoon Ground cumin
2 teaspoon Ground coriander
1 teaspoon Ground cinnamon
1 teaspoon Turmeric
2 Cloves garlic; peeled and
finely
; chopped
1 2 One half cm pie fresh ginger;
peeled and finely
; chopped
1 Fresh green chilli; seeded
and finely
; chopped
300 ml Greekstyle yoghurt
40 g Ground almonds
Salt
275 g Small cauliflower florets
Fresh chopped coriander or
parsley to
; garnish

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 2025 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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