1. 1 tablespoon plain oil (no olive oil)
  2. Pasnips, 700-800g/1lb 8oz-1lb-12 oz, peeled and chopped into medium-sized pieces
  3. 2 cloves of garlic, crushed
  4. 2 inch piece of ginger, grated – about 1 tbsp grated
  5. Half a large red chilli , en -seeded and finely chopped
  6. 1 teaspoon ground cumin
  7. 100ml/3 liters coconut milk
  8. 1 lime, grated and squeezed – at least 1 tablespoon juice
  9. Half a can of red or pink beans: aduki, kidney or pinto – about 120g /4oz home cooked
  10. Salt and pepper to taste
  11. 2 tbsp finely chopped fresh coriander


  • Steam the parsnip pieces – about 15 minutes, but test with a sharp knife after 10 minutes. You don’t want them to get hard and woody or mushy.
  • Meanwhile, heat the oil in a medium, heavy-bottomed saucepan.
  • Slightly sweat the garlic, chili, and ginger for 1-2 minutes. Add the cumin powder and cook for another minute, stirring well. Remove from heat and set aside.
  • When the parsnips are cooked, add them to the pan with the garlic mixture and heat, stirring gently.
  • Add the coconut milk and let simmer. Add lime zest, lime juice and beans. Mix well, making sure everything is hot. Check the seasoning.
  • Sprinkle with fresh coriander and serve immediately.



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