Sweet Potato and Parsnip Curry

By Hklbrries

"What an odd-sounding combination! Sometimes you just have to trust me."

Ingredients

• 2 onions, sliced
• 6 cloves garlic, minced
• 2 jalapeno chiles, seeded and minced
• 1 tbsp mustard seed
• 1 tbsp grated gingerroot
• 1 tbsp curry powder
• 1/4 cup bouillon
• 1/2 pound sweet potatoes, peeled and chopped
• 1/2 pound parsnips, peeled and chopped
• 1 can (28 ounces) plum tomatoes
• Juice of 2 lemons
• Cooked brown rice (optional)

Details

Servings 4

Preparation

Step 1

Bring the onions, garlic, chiles, spices and bouillon to a boil in a large pot and simmer 5 to 10 minutes. Add the sweet potatoes, parsnips, tomatoes and lemon juice; cover and simmer 15 minutes, or until the vegetables are tender but not mushy. Serve over brown rice if desired.