TAMARIND COURGETTE AND PARSNIP CURRY ON CAULIFLOWER 'RICE' — Jasmine Hemsley

I remember the first time I tried curried parsnip soup as if it was yesterday — those big fluffy parsnips that usually only appeared in roast dinners in winter made the most beautiful sweet, creamy base for spices. Since then I’ve always liked parsnips in curried foods, from a creamy coconut Malaysi

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a frying pan and dry-toast the flaked almonds until lightly browned at the edges. Set aside.

Step 2

Melt the ghee and fry the onion, green chilli, garlic, ginger, cumin seeds, mustard seeds and cinnamon. Stir frequently until the mixture is golden. Add the parsnip chunks, turmeric and chilli powder. Cook for 1 minute then add the tomatoes, tamarind and water. Bring to a simmer and cook, lid on, for 15—20 minutes.

Step 3

Add the courgettes, coconut milk and season well with salt and pepper. Cook for another 15—20 minutes, stirring until the mixture is simmering. Fold the green leaves through 5—10 minutes before the end, cooking gently until tender. Season to taste.

Step 4

Meanwhile, for the cauliflower ‘rice’, remove the cauliflower leaves and the tough end of the stalk. Use a food processor (with the S-curved blade or grater attachment) or the coarse side of a grater to grate the cauliflower into rice-sized pieces. Melt the ghee in a frying pan, add the cauliflower and water and stir. Cook over a medium heat, lid on, for 4—5 minutes until tender but with bite. Check after 3—4 minutes to make sure that there is still water in the pan. Season to taste.

Step 5

Plate up the cauliflower rice and serve with a generous portion of the curry on top. Scatter with the toasted almonds and the coriander, if using.

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