Squash, parsnip, lentil and white mushroom curry from Christian Bégin Recipe

Ingredients

• 30 mL (2 tbsp.) peanut oil
• 5 mL (1 tsp.) cumin seeds
• 5 mL (1 tsp.) caraway seeds (optional)
• 1 pinch grated nutmeg
• 5 mL (1 tsp.) mild curry powder
• 5 mL (1 tsp.) turmeric
• 1 large parsnip, sliced in thin rounds
• 1 garlic clove, crushed
• 1 large onion, thinly sliced
• 750 ml (3 cups) butternut squash, diced
• 1 sweet green pepper, thinly sliced
• 1 container (about 227 g) white mushrooms, halved
• 1 tin (540 mL) green lentils, drained and rinsed
• 150ml (2/3 cup) diced tomatoes with juice
• ½ 398 mL tin coconut milk
• To taste, fresh cilantro
• To taste, salt and pepper
• 5 mL (1 tsp.) cornstach
• 500 ml (2 cups) of basmati rice