I invented this dish because I wanted to try something different, using parsnips. The name comes from the fact that the puree is curried (Indian) and the stir-fry is mainly influenced by Asian flavours, except of course the garam masala.
For the Puree:
6 Parsnips, peeled and cut into 1cm pieces.
1 ¼ head of cauliflower.
1 medium to large onion.
1 – 3 tsp curry powder (I like a strong curry flavour, so used 3 heaped teaspoons.
2-3 cloves of garlic.
1 Cup of Chicken or Vegetable stock.
Salt and ground White Pepper to taste.
Butter for frying.
50 – 100 ml cream.
For the stir-fry:
500 g Pork stir-fry.
1/2 Red Capsicum, cut into small cubes.
1 Carrot, thinly sliced
1 Bok Choy, sliced into strips lengthways.
2 Radishes, thinly sliced.
1 tsp Garam Masala
1 tsp Mustard powder
1 tsp ground Fennel seeds.
2 Tbsp Ginger, finely grated.
1 fresh Red Chilli, chopped. (More if you like it hot).
Crushed (not powdered) cashews or peanuts
Chopped coriander (or parsley)
Melt the butter in a saucepan. Fry the onion and garlic until tender. Add parsnips, cauliflower and curry powder. Cook for 2 minutes. Add salt, pepper and stock. Bring to the boil. Simmer until the liquid is gone and the cauliflower and parsnip soft enough to mash. Mash or use an immersion blender to puree. Add cream to taste, but be careful not make a “soup”. The consistency should be creamy and moist, but not runny. Cover to keep warm.
Heat vegetable oil in a pan or wok, add the pork and fry until evenly browned.
Add spices and cook for another 2 minutes, until fragrant. Add capsicum, carrot and radish. Fry until cooked to your liking. Add the bok choy and fry until the bok choy is cooked, but still crispy.
Spoon the puree onto a plate and place the stir-fry mixture on top. Sprinkle with chopped nuts and coriander.
- There is enough time to slice the stir-fry vegetables while the parsnips and cauliflower are cooking.
- You can replace the vegetables with a frozen stir-fry mix from the supermarket.
- The fresh chilli can be replaced with a pinch of chilli powder.