How long does cauliflower parsnip coconut curry [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can cauliflower parsnip coconut curry [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make cauliflower parsnip coconut curry [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is cauliflower parsnip coconut curry [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does cauliflower parsnip coconut curry [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

4.7K Views 10 years ago

Cauliflower Parsnip Coconut Curry
[Vegan]

HM By: Hana Mendes

Author Bio

Hana Mendes is a mum and creator of the food blog Nirvana Cakery. She shares... Read More

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Cauliflower Parsnip Coconut Curry [Vegan]

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Ingredients You Need for Cauliflower Parsnip Coconut Curry [Vegan]

For the Curry:

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
1 teaspoon coriander
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/8 teaspoon cloves
2 13.5-ounce cans full-fat coconut milk
2 tablespoons ground almonds
1/4 cup raisins
Sea salt and pepper, to taste

To Serve:

Toasted flaked almonds
Fresh coriander
Cooked rice

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How to Prepare Cauliflower Parsnip Coconut Curry [Vegan]

In a large pot, fry the chopped onions with coconut oil for 5 minutes until translucent. Add garlic and ginger and fry for another 3 minutes. Add the coriander, turmeric, cinnamon, cardamom, and cloves and cook for another minute. Stir in the coconut milk and ground almonds and bring to a boil.
Add chopped carrots to the pot and leave to simmer for 10 minutes.
After 10 minutes add parsnips and cauliflower and simmer for further 5-10 minutes until the vegetables are soft, but not overcooked.
Take off the heat, stir in raisins and season with salt and pepper to taste.
Serve with plenty of chopped fresh coriander, toasted flaked almonds, and cooked rice.