Jasmine Hemsley's tamarind courgette and parsnip curry with cauliflower rice - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Jasmine Hemsley’ s tamarind courgette and parsnip curry with cauliflower rice By You Magazine - January 1, 2018 Tamarind courgette and parsnip curry with cauliflower rice from East by West by Jasmine Hemsley 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. More from Jasmine Hemsley East by West by Jasmine Hemsley is published by Bluebird, price £25. Text Jasmine Hemsley 2017 Photographs Nick Hopper 2017 RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved