When my son was weaning, one of my sister-in-laws told me that parsnips are a good food to introduce him to because they are a slightly sweet and nutty flavour. My son loved them just boiled and mashed. Then just to introduce a bit of flavour and colour, I started adding red capsicums as they are sweet and slightly spicy, so the combination worked well, plus you do not need to add salt or pepper to the mash. Then one day my husband said why don’t you try and make this into a shaak (everyday Indian curry) just to see what it tastes like. It turned out to be an instant hit, the instance flavours of the vegetables and subtle spice mix makes it a good curry. Parsnips are now part of my regularly stocked vegetables like potatoes.
Parsnip and Red Capsicum Curry
Preparation time: 10 mins Cooking time: 15 mins Serves: 2
1 large red capsicum
1 tbsp sunflower oil
1/4 tsp asoefatida
1 tsp each of mustard seeds and cumin seeds
1/2 tsp each of chilli powder, turmeric powder, salt and ground cumin & coriander
4 tbsp water
1) Peel and wash the vegetables and chop them to 1 inch pieces.
2) Heat the a saucepan with the oil, place the asoefatida, mustard and cumin seeds. Once they start to pop add the vegetables and the remaining spices, add the water, cover and cook.
3) Once the vegetables start to become a little tender, cook uncovered so that any remaining water evaporates. Serve hot with chapattis.