Ingredients - Serves 4

2 parsnips
2 potatoes
1 onion
2 cloves garlic
1 chilli
piece of fresh ginger
2 teaspoons brown mustard seeds
1 teaspoon ground cumin
1 teaspoon garam masala
splash shoyu
2 pints water
seasoning

Method

• Heat the oil and pop the mustard seeds.
• Chop the onion, finely chop the garlic, chilli and ginger and fry in the oil with the seeds until softened.
• Add the spices, seasoning, vegetables, shoyu and water.
• Bring to the boil and cook for ¾ of an hour until softened.
• Liquidize, reseason, reheat and serve hot.

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