Creamy Parsnip Curry

                                                            Recipe contributed by Brown Ceylonese Food Journal

Serves 4-6

INGREDIENTS:

• 2 tablespoons virgin coconut oil
• 1 tablespoon fresh garlic, minced
• 1 small red onion, thinly sliced
• 3 whole cardamom pods, crushed
• 4 whole cloves
• 1 true cinnamon quill, broken in half
• ½ teaspoon whole cumin seeds
• 1 Tbsp curry leaves
• 1 fresh green chili, thinly sliced (optional)
• 1 tsp curry masala
• ¼ tsp ground turmeric
• 1 pinch crushed chili pepper
• 3 cups parsnips, cubed
• 1 tsp sea salt
• 1/2 cup water
• ¾ cup premium coconut milk
• 1 tsp coconut sugar
• 1 Tbsp fresh cilantro, chopped

DIRECTIONS:

1. In a deep wok or large saucepan, heat coconut oil on medium heat then add garlic, onion, cardamom, cloves, half the broken cinnamon quill, cumin, curry leaves and green chili and saute for 2 minutes, stirring frequently.
2. When onion and garlic look crisp and golden brown, add curry masala, turmeric, and chili pepper then continued to saute,stirring frequently, until aromatic.
3. Add cubed parsnips, salt and water, stirring to combine.
4. Cover with a lid and cook on medium-low heat for about 8 minutes, until most of the liquid is absorbed.
5. Add coconut milk and coconut sugar, stirring until dissolved.
6. Replace cover and cook on medium-low heat for another 10 minutes, until 
7. Serve alongside Ceylon fragrant rice and garnished with fresh cilantro.