What To Know
- The sweet and savory flavors of the korma complement the delicate textures of these accompaniments, creating a symphony of flavors that will leave you craving more.
- Add a pinch of chili powder or a finely chopped green chili to the sauce for a touch of heat.
- Whether you enjoy it as a cozy winter meal or a flavorful addition to your weekly repertoire, this recipe will surely become a favorite.
Are you craving a warm and comforting dish that tantalizes your taste buds with a harmonious blend of sweet and savory flavors? Look no further than this delectable parsnip korma recipe from Riverford. This dish is a culinary masterpiece that will transport you to a realm of culinary delight.
Ingredients:
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 thumb-sized piece of ginger, peeled and grated
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
- 2 x 400g cans chopped tomatoes
- 400g parsnips, peeled and chopped into 2cm chunks
- 150ml coconut milk
- 1 tbsp chopped fresh coriander leaves
Instructions:
1. Prepare the Base: Heat the oil in a large pan over medium heat. Add the onion and cook until softened. Stir in the garlic, ginger, cumin, coriander, turmeric, and garam masala. Cook for 1-2 minutes, or until fragrant.
2. Add Tomatoes: Pour in the chopped tomatoes and bring to a simmer. Reduce heat and cook for 15 minutes, or until the sauce has thickened.
3. Introduce Parsnips: Add the parsnips to the pan and stir to coat in the sauce. Cook for 10-15 minutes, or until the parsnips are tender but still retain a slight bite.
4. Add Richness: Pour in the coconut milk and bring to a simmer. Cook for 5 minutes, or until the sauce has thickened and become creamy.
5. Garnish: Stir in the fresh coriander leaves and serve immediately.
Pairing Perfection
This parsnip korma pairs beautifully with fragrant basmati rice, fluffy naan bread, or a flavorful quinoa salad. The sweet and savory flavors of the korma complement the delicate textures of these accompaniments, creating a symphony of flavors that will leave you craving more.
Variations:
- Spicy Kick: Add a pinch of chili powder or a finely chopped green chili to the sauce for a touch of heat.
- Creamy Delight: For a richer flavor, use full-fat coconut milk instead of light coconut milk.
- Veggie Extravaganza: Add other vegetables to the korma, such as carrots, potatoes, or sweet potatoes.
Health Benefits:
- Nutrient-Rich Parsnips: Parsnips are packed with vitamins and minerals, including vitamin C, potassium, and fiber. They are also a good source of antioxidants.
- Anti-Inflammatory Spices: The spices used in this recipe, such as cumin, coriander, and turmeric, possess anti-inflammatory properties.
- Heart-Healthy Coconut Milk: Coconut milk is a good source of healthy fats and can help lower cholesterol levels.
Conclusion: A Culinary Journey of Flavors
This parsnip korma riverford recipe is a testament to the versatility of this humble root vegetable. The sweet and savory flavors harmonize perfectly, creating a dish that is both comforting and elegant. Whether you enjoy it as a cozy winter meal or a flavorful addition to your weekly repertoire, this recipe will surely become a favorite.
FAQs:
Q1: Can I use frozen parsnips?
A: Yes, you can use frozen parsnips. Simply thaw them before adding them to the pan.
Q2: How long can I store the parsnip korma?
A: The korma can be stored in an airtight container in the refrigerator for up to 3 days.
Q3: Can I make this recipe vegan?
A: Yes, you can make this recipe vegan by using vegan butter or oil instead of regular butter and omitting the yogurt.
