Parsnip Curry

1/2 cup chopped onion
1 tablespoon oil
1/2 teaspoon cumin
1 teaspoon chili powder (optional)
1 1/2 teaspoons turmeric
1/2 teaspoon cayenne -- more for spicy curry (optional)
1/2 cup water
1/2 teaspoon salt
1 pound parsnips -- peeled and cubed
1/4 cup chopped nuts

Saute onion in oil in a 1 1/2 quart pot for 5 to 8 minutes until golden.
Add spices and cook, stirring, for 1 minute.
Add water, salt, and parsnips, bring to a boil, cover, and simmer over low heat for 20 to 30 minutes until vegetable is tender but not mushy.
Sauce will become quite thick.

Garnish with nuts before serving. Serves: 4.

Recipe By: Nikki and David Goldbeck, American Wholefoods Cuisine
Found at: International Vegetarian Union: Vegan Indian Recipes - Root Vegetables / Curries [archive.org]