Serves
8
Winter Veg and Chickpea Korma
A tasty curry packed full of veg. You can have it with rice but it doesn’t need it.
Ingredients
- 1 tbsp olive oil
- 2 onions, finely chopped
- 4 garlic cloves, finely chopped
- 5cm piece of ginger, peeled, finely chopped
- 4 tsp curry powder
- 4 tsp cumin
- 1/2 tsp cayenne pepper
- 600g parsnips, peeled and chopped, 1cm chunks
- 2 cans coconut milk
- 2 cans chickpeas, drained
- 100g ground almonds
- 500g cauliflower, cut into florets
- Juice from 2 limes
- 150g spring greens, chopped
- 1 bunch fresh coriander, chopped
Directions
- Pop the oil and onion into a large pan and cook on medium heat until the onion has softened and turning translucent.
- Add the garlic and ginger and cook for a few minutes.
- Add the curry powder, cumin, and cayenne pepper and mix into the onions for 1 minute or until fragrant.
- Add the parsnip, coconut milk, chickpeas, and ground almonds. Bring the mixture to the boil while stirring.
- Once boiling, turn the heat down to a simmer and cover. If you don’t have a lid, just pop a sheet of foil over the top. Cook for 10 minutes.
- Add the cauliflower and lime juice, and stir. Pop the lid back on and cook for a further 8 minutes.
- Take off the lid and add the spring greens and coriander. Stir until the spring greens have wilted, should only take a few minutes.
- Season with salt and pepper to taste. Serve.
- Kcal: 473
- Protein: 13g
- Fat: 30g
- Carbs: 31g
- Fibre: 13g
