Carrot, parsnip & sweet potato korma

Name: Carrot, parsnip & sweet potato korma | Asda Good Living
Total time: 45 min
Yield: 4
Cuisine: Indian
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

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

By Asda Good Living,21st September 2015

(7 votes)

Cook: 45 Mins

Serves: 4

Price: £1.14 per serving

Nutritional Information

Each 332g serving contains

Energy
1916kj
458kcal

23%

Fat
28.0g

High
40%

Saturates
17.0g

Med
85%

Sugars
24.0g

High
27%

Salt
1.10g

Med
18%

of your reference intake.
Typical energy values per 100g:
577kj/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.