Sweet and Savory Indian Root Veggie curry

This was an experiment, so measurements are totally unreliable. Sorry!

3 parsnips, chopped into 1" or less pieces
1-2 potatoes, chopped into 1" cubes
1 carrot, diced
1/2 onion, diced
2 cl garlic, minced
enough coconut oil to cover the pan/cook some veg in
salt to taste
1/2 c coconut milk, maybe less
splash chicken broth, optional
pinch smoked paprika
pinch mustard and cumin seeds
2 tsp or so curry powder
pinch of chopped cilantro

Boil root veggies until not-quite-soft, drain.

Saute onion and garlic in oil, add spices, stir to make paste

Add in the root veggies and coconut milk

If you need more liquid as it cooks add more coconut milk or chicken broth, you want it a loose curry but NOT soup or stew if that makes sense. Cook until veggies are cooked/soft and flavors meld. Add cilantro if you haven't yet. Serve over rice.