Parsnip, Carrot & Cauliflower Korma

Posted in Gluten Free, Vegetarian

Recipe adapted from Riverford Organics. Serves 4.



  • 1 medium onion, finely chopped
  • 4 tbsp sunflower oil
  • 1 tbsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp turmeric
  • 1/4 tsp chilli powder
  • 2 garlic cloves, finely chopped
  • 2.5 cm ginger, peeled and chopped
  • 300ml greek yoghurt
  • 40g ground almonds
  • 275g parsnips, peeled and diced
  • 350g carrots, peeled and diced
  • 275g small cauliflower florets
  • Fresh coriander or parsley, and brown rice to serve


  • In a large saucepan, fry the onion until golden brown.
  • Stir in the dry spices, and when well mixed add the garlic and ginger. Stir gently, and add the yoghurt 1 tablespoon at a time. Add the almonds and stir for 2 more minutes.
  • Stir in 300ml of water and some salt, then add the vegetables. Cover and simmer for a final 10 minutes until the vegetables are cooked.
  • Adjust seasonings if needed, and sprinkle with coriander or parsley to serve.