TAMARIND COURGETTE AND PARSNIP CURRY WITH CAULIFLOWER RICE
In the colder months, you can serve this lovely, sweet and sour veggie curry with white rice, if you prefer. To make the rice special, toast desiccated coconut and stir it through.
SERVES 4
2 tbsp flaked almonds 3 tbsp ghee, butter or coconut oil 1 large onion, chopped 1 large mild green chilli, sliced 2 cloves garlic, finely chopped 1cm piece of fresh ginger, grated 1 tsp cumin seeds 1 tsp mustard seeds 1 cinnamon stick about 3 medium-large parsnips (400g), peeled and cut into 3cm chunks 1 tsp ground turmeric ½ tsp chilli powder 2 large tomatoes, skinned, deseeded and chopped 1½ tsp tamarind paste 250ml water 2 medium courgettes, cut into 4cm chunks 1 x 400ml tin full-fat coconut milk sea salt and freshly ground black pepper 50g small chard or spinach leaves, washed a handful fresh coriander, finely chopped, to serve (optional)
FOR THE CAULIFLOWER RICE
2 large cauliflowers 2 tsp ghee or coconut oil 4 tbsp water sea salt and freshly ground black pepper Heat a frying pan and dry-toast the almonds until lightly browned at the edges. Set aside.
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.
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.
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.
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.