Parsnips with Indian Spices

1 teaspoon dry mustard

1 teaspoon ground cumin

4 minced cloves of garlic

1 chili pepper

1 cups chopped onions

4 teaspoons ground ginger

to 1 cup vegetable broth

teaspoon ground tumeric

1/8 teaspoon ground cardamom

3 tablespoons minced fresh coriander

Salt and black pepper to taste

Vegetable oil for cooking

After parsnips are peeled, cut into inch slices or chunks. Remove seeds and stem from hot pepper and finely dice the pepper. Heat oil in pot and cook onions and garlic until softened. Carefully add broth, mustard, cumin, ginger, tumeric and cardamom. Stir and bring to a boil before adding parsnips. Reduce to a simmer and cook until vegetables are tender. Remove from heat and stir in coriander. Serve warm with rice.