Butternut and Parsnip Curry

1 Butter Nut Squash peeled and chopped into i inch cubes
3 Parsnips peeled and chopped into i inch cubes
1 onion
4 cloves garlic
1 tsp cumin seeds
1 tsp curry powder
1 tsp corrianer dried
1/2 pint vegetable stock
Cinamon
Coconut Milk

finly slice onions, dice the garlic and ginger and sweat for one minute. Add the dried spices (cumin, cinamon, coriander and curry powder.) fry for a further 2 minutes. Addthe chopped parsnips and butternut cook for 3 minutes. pour over vegetable stock and cocnut milk and simmer for 20 minutes or until the vegetables are done. 3 minutes before serving stir through some finely sliced green chillies.

Serve with Rice and a beer.