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Creamy Parsnip Curry

                                                            Recipe contributed by Brown Ceylonese Food Journal

Serves 4-6



  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.