Ingredients Jump to Instructions ↓

  1. 4 cups peeled parsnips

  2. 1 teaspoon dry mustard

  3. 1 teaspoon ground cumin

  4. 4 minced cloves of garlic

  5. 1 chili pepper

  6. 1 cups chopped onions

  7. 4 teaspoons ground ginger

  8. to 1 cup vegetable broth

  9. teaspoon ground tumeric

  10. 1/8 teaspoon ground cardamom

  11. 3 tablespoons minced fresh coriander

  12. Salt and black pepper to taste

  13. Vegetable oil for cooking

  14. 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.


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