|1 Tbsp||Canola oil|
|½ tsp||Ground cumin|
|1 tsp||Ground turmeric|
|1 pinch||Chilli powder|
|1 cup||Vegetable stock, or water|
|600 g||Parsnips, peeled and cubed (Main)|
|¼ cup||Pistachio nuts, chopped|
|¼ cup||Pumpkin seeds|
|½ cup||Plain yoghurt|
|1 cup||Bean sprouts|
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- 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.