Parsnip and leek korma
Author: Ian and Gwen Young
Serves: 2
Ingredients
- 2tbsp oil, for frying
- 1 leek, finely shredded
- 1 very large parsnip (approx 300g), cut into batons
- 1 tbsp mild curry powder
- ½ tsp ground cumin
- ½ tsp ground coriander
- 2 garlic cloves, finely chopped
- 5cm fresh ginger, peeled & grated
- 50g ground almonds
- 1 pot natural yogurt
- 1 tin chickpeas, rinsed & drained
- 1 lime, juice to taste
- handful fresh coriander leaves
- handful toasted flaked almonds
Method
- Heat 2tbsp oil in a large, heavy-based saucepan.
- Add leek and fry on a low heat for 5mins, stirring now and then.
- Add parsnip and cook for 5mins.
- Add curry powder, cumin, coriander, garlic and ginger.
- Stir for 1min.
- With the heat low, add almonds and half the yoghurt.
- Stir, then add 150ml water and half the chickpeas (save the rest for other meals).
- Season with salt.
- Bring gently to a low boil.
- Cook for 10-12mins, until parsnips are just tender.
- Add a splash more water if sauce is getting too thick.
- Taste for salt, add a good squeeze of lime juice and stir in the fresh coriander leaves to serve.
- Sprinkle over some toasted flaked almonds to serve.
