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Meatless & Vegetarian pg 2 >  Parsnip Ginger Curry


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Super Immunity Foods
by Frances Sheridan Goulart
Parsnips, the spud stand-in, are lower in calories and higher in fiber and even more nutritious coupled with curry and ginger.
Yield: 4 servings
Preparation Time: 25 minutes


• 3 tablespoons peanut oil
• 2 cloves garlic, finely chopped
• 1-inch piece fresh gingerroot, peeled and finely grated
• 2 red chilies, seeded and finely sliced
• 1 lemongrass stem, finely sliced
• 2 kaffir lime leaves, finely shredded (optional)
• 1 large onion, diced
• 1/3 cup tomato paste
• 1 (13.5-ounce) can unsweetened coconut milk
• 2 pounds parsnips, peeled and cut into 3/4-inch cubes
• 1 small bunch cilantro, stems intact, washed well, divided
• 3 tablespoons low-sodium soy sauce
• Salt to taste
• 1 teaspoon lime juice
• 2 tablespoons chopped green or black olives for garnish


Heat oil over medium heat in a deep saucepan, add garlic, ginger, chilies, lemongrass, kaffir lime leaves (optional), and onion.
Saute until they begin to caramelize, about 10 minutes.
Add tomato paste, stirring well for another 30 seconds.
Add coconut milk and parsnips.
Add water to cover, and bring to a boil.
Remove and reserve leaves from cilantro; then chop stems as fine as you can and add to curry.

Bring curry to a simmer, cover pot, and cook until parsnips can easily be pierced by fork.
Mix in the soy sauce, add salt to taste, and then remove from heat.

Just before serving, stir in cilantro leaves and lime juice. Garnish with chopped green or black olives.

> Substitute 1 tablespoon fresh lemon zest for lemongrass.
> Use rice milk in place of coconut milk.



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