Recipe - Parsnip Curry

One half cup Chopped onion
1 tablespoon Oil
One half teaspoon Cumin
1 teaspoon Chili powder
1 One half teaspoon Turmeric
One half teaspoon Cayenne; more for spicy
curry
One half cup Water
One half teaspoon Salt
1 pound Parsnips; peeled and cubed
1/3 cup Green peppers; cut into thin
strips
One fourth cup Chopped peanuts

Saute onion in oil in a 1 One half 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@suffolk.lib.ny.us
Recipe by: Nikki & David Goldbeck, "American Wholefoods Cuisine"

Posted to EATL Digest by Karen Sonnessa ksonness@SUFFOLK.LIB.NY.US on
Mar 12, 1998