- 1/2 tsp mustard seeds
- 2 Tbsp canola oil, divided
- 1 white onion, chopped
- 1/2 Tbsp minced garlic
- 1 (1/2") piece ginger, peeled and finely chopped
- 1/4 cup loosely packed fresh cilantro leaves
- 1 cup lite coconut milk, divided
- 1/2 tsp garam masala
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 1/2 tsp salt
- Pinch of chile powder
- 1/2 tsp honey
- 5 parsnips, cut on bias in 1 1/2" chunks
- 1/4 cup cashew halves
- Fresh cilantro leaves, for garnish
White/Pale Green: Don’t be fooled by their color—white vegetables are, in fact, nutrition powerhouses! Glucosinolate compounds found in some white vegetables, like cauliflower and rutabaga, may reduce your risk for digestive tract and prostate cancers.
In a large saucepan over medium heat, add mustard seeds and toast until fragrant and beginning to pop. Add oil, onion, garlic, and ginger and stir to combine. Cook until onions begin to become translucent, stirring often, about 5 minutes. Let cool.
Meanwhile, in a blender, add cilantro, 3/4 cup coconut milk, garam masala, cumin, coriander, turmeric, cinnamon, salt, chile powder, and honey and blend until smooth.
Add onion-garlic mixture to blender and blend until sauce is smooth.
In same saucepan over medium-high heat, add remaining 1 tablespoon oil. Add parsnips, season with salt and pepper and cook, stirring occasionally, until parsnips begin to get tender, about 10 minutes. Pour sauce over parsnips, add cashews, and stir to combine. Reduce heat to medium-low, cover, and cook until parsnips are tender when pierced with a paring knife, about 15 minutes. Finish with remaining 1/4 cup of coconut milk, if needed to thin sauce. Season with salt and pepper. Transfer to serving dish and garnish with cilantro.
Nutrition per serving: 220 calories; 9g total fat (3g saturated); 220mg sodium; 31g carbohydrates; 7g dietary fiber; 10g sugar (2g added sugar); 4g protein