Carrot, parsnip & sweet potato korma

Carrot, parsnip & sweet potato korma

A sweet, creamy and hearty curry that's perfect for a mid-week meal.

By , 21 September 2015
Carrot, parsnip & sweet potato korma
  • Ready in: 45 mins
  • Serves: 4
  • Price: £1.14 per serving
Nutritional Info
Each 332g serving contains
  • Fat high
    28g
    40%
  • Saturates high
    17g
    82%
  • Sugars med
    24g
    26%
  • Salt med
    1.1g
    18%
  • Energy 1918KJ 458KCAL
    23%
of your reference intake.
Typical energy values per 100g: 578kJ/138kcal.
Ingredients
  • 300g Chantenay carrots, ends cut off, halved
  • 1 medium red onion, chopped
  • 1 tbsp sunflower oil
  • 1 garlic clove, crushed
  • 2cm piece root ginger, peeled and grated
  • 2 tubes Asda Korma Curry Paste
  • 2 medium sweet potatoes
  • 3 parsnips, peeled and cubed
  • 2 tbsp cornflour
  • 200g Asda Good For You Crème Fraîche
  • Half a 120g pack Asda Fresh Coconut Chunks
  • Plain rice, to serve
Method
  • Simmer the carrots in a pan of boiling water for 5 minutes. Drain and reserve the water.

  • Cook the onion in the oil until soft. Add the garlic and ginger and cook for 2 minutes. Stir in the curry paste.

  • Peel and cube the sweet potatoes and add, with the parsnips, to the drained carrots, stirring. Measure 200ml of carrot water (make it up with extra water if necessary) and add to the pan. Season, cover and simmer for 15 to 20 minutes.

  • Mix the cornflour with a dash of cold water, then stir into the pan. Add the crème fraîche and heat but don't boil. Shave the coconut on top. Serve with the rice.