Carrot and parsnip korma

Ingredients

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 (Main)
350 g	Parsnips, peeled and cut into even-sized pieces, about 2.5-3cm (Main)
1	Green chilli, deseeded and finely chopped
500 ml	Vegetable stock
1 serving	Sea salt
75 ml	Cream
1 handful	Coriander leaves, roughly chopped

Directions

1. 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.
2. 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.
3. Turn off the heat, add the cream and check seasoning. Mix gently then sprinkle with the coriander.
4. Serve with flat bread and cooked rice.

See more of Kathy's simple dinner recipes

• Pork schnitzel with miso marinade
• Teriyaki chicken and coleslaw