Parsnip Coconut Curry with Cauliflower and Walnut

The parsnip coconut curry with cauliflower and walnut does not require any cooking.

Nutrient profile: According to GDA guidelines, one portion of this recipe covers far more than the average daily requirement of copper, manganese, vitamin K and vitamin C, folic acid and tryptophan. The ratio of omega-6 to omega-3 fatty acids does not exceed the recommended maximum ratio of 5:1 at 5:1. However, the fat content is very high at almost 100% of the daily requirement.

Health: For health reasons, we have created an alternative recipe with variations in the ingredients. Please read the link behind this motivation: Vegans often eat unhealthily. Avoidable nutritional errors.

Parsnip: The parsnip has a sweet, spicy, sometimes bitter taste. Parsnips are similar to parsley root, but have a milder taste. They not only stimulate the appetite, but also have a diuretic effect.

Cauliflower: Cauliflower is one of the most easily digestible brassicas. The white cauliflower is the most popular of its kind, but it is also available in orange, purple and green. It has a high vitamin C content and is also rich in B vitamins and K vitamins. However, the cooking process means that cauliflower quickly loses many of its nutrients, with around 25% being lost after just 5 minutes of cooking.

Walnut: The real walnut, also called tree nut, has the highest content of linolenic acid (an omega-3 fatty acid that is good for the heart) of all nuts. It is also rich in vitamin E, zinc (an important trace element for the liver and hair, among other things) and potassium.

Cashew kernels (or cashew nuts): Cashew kernels, also called cashew nuts or simply cashews, are a good source of minerals such as magnesium and iron. They have a mild and slightly sweet taste. Cashew kernels are inedible raw because they contain the toxic oil cardol. Cashew nuts sold in stores are therefore either pre-treated with steam or roasted to deactivate the cardol. They are therefore not raw in the true sense of the word. If it says "cashew kernels, raw" on the package, this usually only indicates that the deactivation of the toxic cardol was done with steam rather than through a roasting process. We can only assume that the food is raw if the process is explained in detail and checked. We have therefore declared this recipe as cooked food.

Parsley: Parsley comes in a flat form (used here) and a curly form. The fresh parsley herb has a high content of vitamin K, vitamin C and iron.

Storing parsley: Wrapped in damp kitchen paper and stored in a plastic bag, parsley will stay fresh in the vegetable compartment of the refrigerator for about a week.

Liquid peanut sauce: Pour additional liquid peanut sauce (1 tablespoon peanut butter, a little water, a pinch of salt) on top for a more intense flavor and enjoy.