Parsnip curry

Yield: 4 Servings

Measure Ingredient
½ cup Chopped onion
1 tablespoon Oil
½ teaspoon Cumin
1 teaspoon Chili powder
1½ teaspoon Turmeric
½ teaspoon Cayenne; more for spicy curry
½ cup Water
½ teaspoon Salt
1 pounds Parsnips; peeled and cubed
⅓ cup Green peppers; cut into thin strips
¼ cup Chopped peanuts

Saute onion in oil in a 1½ quart pot for 5 to 8 minutes until golden.

Add spices and cook, stirring, for 1 minute. Add water, salt, and parsnips, bring to a boil, cover, and simmer over low heat for 20 to 30 minutes until vegetable is tender but not mushy. Sauce will become quite thick.

Garnish with pepper strips and peanuts before serving.

NOTES : Formatted for MasterCook by Karen Sonnessa <ksonness@...>

Recipe by: Nikki & David Goldbeck, "American Wholefoods Cuisine" Posted to EAT-L Digest by Karen Sonnessa <ksonness@...> on Mar 12, 1998

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