Parsnip and Tamarind Curry

I ad some parsnips lurking at the bottom of my fridge that must have been there since just after Christmas, still in good shape I thought I'd have a go at this curry. I left out the green chilli because I don't like things too hot but I would advise you to leave it in, as although the dish packed in a lot of flavour, it wasn't spicy in the slightest. I served it with naan bread.

Parsnip and Tamarind Curry (from Allotment to Blog)

(Serves 6)

500g small parsnips, peeled and halved
60ml vegetable oil
1 large onion, chopped
1 large green chilli, sliced
2 cloves garlic, finely chopped
2 tbsp finely grated ginger
1 tsp cumin seeds
2 tsp coriander seeds
1 tsp mustard seeds
1 stick of cinnamon
1 tsp turmeric
1/2 tsp chilli powder
2 large tomatoes or 1/2 tin of tinned tomatoes
2 tsp tamarind paste mixed with 1 tbsp boiler water or 1 tbsp prepared tamarind
200ml coconut milk
Salt and pepper to taste
50g small chard or spinach leaves
1 tbsp coriander, chopped

Parboil the parsnips for 10 mins. Drain.

While they are cooking, heat the oil and fry the onion, green chilli, garlic, ginger, cumin, coriander, mustard and cinnamon. Stir frequently until golden.  Add the parsnips, turmeric, and chilli powder. Cook for 1 min then add the tomatoes and tamarind. Cook for 5 mins, then add the coconut milk and season with salt and pepper.

Cook stirring until the mixture is simmering. Add the chard or spinach and cook for a couple of mins. Scatter over the coriander and serve with flat bread or rice.