Contributed by (Recipe adapted from “International Vegetarian Union” at www.ivu.org/recipes)

Ingredients

1/2 C chopped Onion
1 Tbs Oil
1/2 tsp Cumin
1 tsp Chili powder
1 1/2 tsp Turmeric
1/2 tsp Cayenne, more for spicy curry
1/2 C Water
1/2 tsp Salt
1 lb Parsnips, peeled and cubed
1/3 C Green peppers, cut into thin strips (optional)
1/4 C chopped Peanuts (optional)

Instructions

Sauté 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.

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