Parsnip and Lentil Curry

Ingredients

• Cooked rice - For serving
• Salt - To taste
• Fresh cilantro - 1/4 cup, chopped
• Lime - 1, juiced
• Vegetable broth - 2 cups
• Coconut milk - 1 can (400ml)
• Cumin - 1 teaspoon
• Turmeric - 1 teaspoon
• Curry powder - 2 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1 large, chopped
• Red lentils - 1 cup
• Parsnips - 4 medium, peeled and diced

Instructions

1. Heat some oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic, grated ginger, curry powder, turmeric, and cumin. Cook for another 2 minutes, stirring constantly.
4. Add the diced parsnips and red lentils to the pot. Stir well to coat them with the spices.
5. Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the parsnips and lentils are tender.
6. Stir in the lime juice and chopped cilantro. Season with salt to taste.
7. Serve the parsnip and lentil curry over cooked rice.
8. Garnish with additional cilantro, if desired.