Parsnip, Carrot and Cauliflower Korma

Browsing Roger’s many cookbooks came across this recipe to try with the stuff from our veg. box. It’s from Sophie Grigson's "Eat Your Greens" p. 82.

Ingredients

• 10oz sliced parsnips
• 10oz cauliflower florets
• 12oz sliced carrots
• 1 sliced medium onion
• Finely chopped ginger root, 2 cloves of garlic & green chilli
• 1 1/2oz ground almonds
• 1 tbsp cumin, 2 tsp coriander, 1 tsp cinnamon & 1 tsp turmeric
• 300ml greek yogurt
• Coriander/Parsley to garnish

Fry onion until golden brown, stir in spices, then add garlic, ginger & chilli. Stir for 1 minute. Slowly stir in yoghurt, then almonds, cook for 2 minutes.

Stir in 300ml water & some salt, add vegetables, cover and simmer for 20-25 minutes, until veg almost done. Uncover and simmer for another 5 minutes, season and add coriander to serve.