2 parsnips, peeled and chopped into cubes
4 cloves garlic, peeled and crushed
1 onion; peeled, halved and sliced
200g chick peas, cooked
1 fresh chili, deseeded and chopped
1 tin tomatoes, chopped
½ inch fresh ginger root, peeled and grated
½ teaspoon fenugreek seeds
½ teaspoon cumin seeds
½ teaspoon coriander seeds
Handful fresh coriander leaves, chopped
Prepare the seeds.
Heat a dry pan and add the cumin, coriander and fenugreek seeds. Cook them for 2 minutes until they start to pop then remove them from the heat and crush them in a pestle.
Cook the ingredients.
Heat the oil in a large pan and gently sauté the onion, garlic, ginger and chili for 10 minutes until soft. Add the ground seeds and cook for another 2 minutes. Add the parsnips to the pan and stir well to coat the pieces in the oil. Cover the pan and sauté for 5 minutes. Add the tomatoes and chick peas and stir together well.
Make the curry.
Cover the pan and simmer gently for 20 minutes until the parsnip is tender. Remove the curry from the heat and stir in the coriander leaves.
Serve with brown rice and garnish with fresh natural yoghurt.