Cauliflower and Parsnip Coconut Curry

1 cauliflower, cut into florets
2-3 parsnips, chopped
2 carrots, chopped
2 tbsp coconut or olive oil
1 onion, chopped
2 garlic cloves, finely chopped
1 tbsp finely chopped ginger
1 tsp coriander
1 tsp turmeric
½ tsp cinnamon
½ tsp cardamom
⅛ tsp cloves
2x400ml can full fat coconut milk
2 tbsp ground almonds
40g raisins (1/4 cup)
sea salt & pepper

To serve:
toasted flaked almonds
fresh coriander
cooked rice

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.

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.

from: nirvanacakery.com