This is great eaten either as part of a vegetarian meal or with a simple roast meat or fish. The tomato paste adds colour and a slight tang but if you can find sundried tomato purée then use that instead. You can also successfully replace some of the parsnips with carrots, swede or celeriac.
Heat oil in a deep saucepan, add next six ingredients and fry until beginning to caramelise. Add tomato paste and fry, stirring well, for another 30 seconds. Next add coconut milk and parsnips, adding water to cover them, and bring to the boil.
Remove and reserve leaves from coriander, then chop roots and stems as finely as you can and add to curry. Turn curry to a simmer, cover the pot and cook until parsnips are done. Mix in the soy, adding extra salt to taste, then remove from the heat. Just before serving, stir in coriander leaves and lime juice.
© 2003 Peter Gordon. All rights reserved.