1/2 cup chopped onion
1 tablespoon oil
1/2 teaspoon cumin
1 teaspoon chili powder
1 1/2 teaspoons turmeric
1/2 teaspoon cayenne, more for spicy curry
1/2 cup water
1/2 teaspoon salt
1 pound parsnips, peeled and cubed
1/3 cup green peppers, cut into thin strips
1/4 cup chopped peanuts
Saute 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.