Cauliflower and Parsnip Coconut Curry
Serves: 4 servings
  • 1 cauliflower, cut into florets
  • 2-3 parsnips, chopped
  • 2 carrots, chopped
  • 2tbsp coconut or olive oil
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 1tbsp finely chopped ginger
  • 1tsp coriander
  • 1tsp turmeric
  • ½tsp cinnamon
  • ½tsp cardamom
  • ⅛tsp cloves
  • 2x400ml can full fat coconut milk
  • 2tbsp ground almonds
  • 40g raisins (1/4 cup)
  • sea salt & pepper
  • To serve:
  • toasted flaked almonds
  • fresh coriander
  • cooked rice
  1. In a large pot fry chopped onions with coconut oil for 5 minutes until translucent. Add garlic and ginger and fry for another 3 min. Add coriander, turmeric, cinnamon, cardamom and cloves and cook for another minute. Stir in coconut milk and ground almonds and bring to a boil.
  2. Add chopped carrots to the pot and leave to simmer for 10 minutes.
  3. After 10 minutes add parsnips and cauliflower and simmer for further 5-10 minutes until the vegetables are soft, but not overcooked.
  4. Take off the heat, stir in raisins and season with salt and pepper to taste.
  5. Serve with plenty of chopped fresh coriander, toasted flaked almonds and cooked rice.
  6. Enjoy!
Recipe by Nirvana Cakery at