Carrot and parsnip korma
( SERVES 4 )
Dry spices have a great shelf-life if you keep them cool and dry in your pantry – they can be beautiful on display but light can make them age. Or try cooking with fresh herbs! At New World we have living potted herbs like coriander, fennel, thyme, chives and basil. Or choose from our packets of fresh cut herbs – there’s a huge range with lots of varieties like different flavoured basil. Carrots and parsnips are a clever way to bulk out your meal – they’re plentiful right now and excellent buying to help keep costs down. Don’t forget swedes too – they have a lovely flavor on their own but do well to absorb the flavours of your herbs and spices.
|2 Tbsp||Sunflower oil|
|1 large||Onion, finely sliced|
|1 clove||Garlic, finely sliced|
|1 piece||Fresh ginger, 2.5cm, finely grated|
|1 tsp||Ground coriander|
|1 tsp||Ground cumin|
|1 tsp||Ground turmeric|
|¼ tsp||Ground cardamom|
|1 part||Cinnamon stick, (small piece)|
|1 pinch||Chilli flakes|
|400 g||Carrots, peeled and cut into even-sized pieces, about 2.5-3cm|
|350 g||Parsnips, peeled and cut into even-sized pieces, about 2.5-3cm|
|1||Green chilli, deseeded and finely chopped|
|500 ml||Vegetable stock|
|1 serving||Sea salt|
|1 handful||Coriander leaves, roughly chopped|
- Heat the oil in a large heavy-based saucepan over low heat. Add the onion and cook until soft, about 10 minutes. Add the garlic and ginger and cook for a further 1 minute. Add the spices and cook until aromatic, about 2 minutes.
- Add the vegetables, green chilli and season with salt. Stir well to coat the vegetables in the spices. Add the vegetables stock, partially cover with the lid and simmer gently for 40-45 minutes until the vegetables are tender.
- Turn off the heat, add the cream and check seasoning. Mix gently then sprinkle with the coriander.
- Serve with flat bread and cooked rice.
See more of Kathy's simple dinner recipes