|
Parsnip
Curry
From: Karen Sonnessa
Recipe By: Nikki & David Goldbeck, "American Wholefoods Cuisine";
Serving Size: 4
- 1/2 cup chopped onion
- 1 tablespoon oil
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1 1/2 teaspoons turmeric
- 1/2 teaspoon cayenne -- more for spicy curry
- 1/2 cup water
- 1/2 teaspoon salt
- 1 pound parsnips -- peeled and cubed
- 1/3 cup green peppers -- cut into thin strips
- 1/4 cup chopped peanuts
Saute onion in oil in a 1 1/2 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.
|
