Ingredients
| 1 | Chopped onion |
| 1 Tbsp | Canola oil |
| ½ tsp | Ground cumin |
| 1 tsp | Ground turmeric |
| 1 pinch | Cayenne |
| 1 pinch | Chilli powder |
| 1 pinch | Salt |
| 1 cup | Vegetable stock, or water |
| 600 g | Parsnips, peeled and cubed (Main) |
To serve
| 4 | Pappadoms |
| ¼ cup | Pistachio nuts, chopped |
| ¼ cup | Pumpkin seeds |
| ½ cup | Plain yoghurt |
| ½ cup | Chutney |
| 1 cup | Bean sprouts |
Directions
- Sauté the onion in the oil in a saucepan for 6-8 minutes, until golden. Add the spices and cook, stirring, for 30 seconds.
- Add the stock or water and parsnips. Bring to the boil, cover and simmer on low heat for 20-30 minutes, until the parsnips are tender but not mushy.
- Meanwhile, heat the pappadums in the microwave for about 30 seconds each. Serve the curry topped with the nuts and seeds and accompanied by the other extras.