Parsnip curry

Name: Parsnip curry
Yield: 4
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); 4 Pappadoms; ¼ cup Pistachio nuts, chopped; ¼ cup Pumpkin seeds; ½ cup Plain yoghurt; ½ cup Chutney; 1 cup Bean sprouts

for 4 people

Jan Bilton

Food writer and cookbook author.

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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.