Parsnip and Red Lentil Curry

Peel the parsnips and cut them into smaller cubes of approx. 1.5 cm. Finely chop the onion, and grate the garlic and fresh ginger. Thoroughly rinse the red lentils under cold running water in a sieve.

Heat the coconut oil in a large pot over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until translucent and slightly golden. Then add the grated garlic and ginger, and sauté for another 1 minute until fragrant.

Sprinkle the ground cumin, turmeric, and garam masala over the onion base. Sauté over low heat, stirring constantly, for about 30 seconds, taking care not to burn the spices.