Riverford Organics’ parsnip and leek korma

Parsnip_and_leek_korma

Parsnip and leek korma
 
Author:
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
  1. Heat 2tbsp oil in a large, heavy-based saucepan.
  2. Add leek and fry on a low heat for 5mins, stirring now and then.
  3. Add parsnip and cook for 5mins.
  4. Add curry powder, cumin, coriander, garlic and ginger.
  5. Stir for 1min.
  6. With the heat low, add almonds and half the yoghurt.
  7. Stir, then add 150ml water and half the chickpeas (save the rest for other meals).
  8. Season with salt.
  9. Bring gently to a low boil.
  10. Cook for 10-12mins, until parsnips are just tender.
  11. Add a splash more water if sauce is getting too thick.
  12. Taste for salt, add a good squeeze of lime juice and stir in the fresh coriander leaves to serve.
  13. Sprinkle over some toasted flaked almonds to serve.

 

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