Serves 4

Ingredients

• 4 medium sweet potatoes
• 2 large parsnips
• 1 large onion, sliced
• 280ml/10floz coconut milk
• 2 teaspoons turmeric
• 2 cinnamon sticks
• 1 teaspoon chilli powder
• Half a teaspoon fenugreek
• Vegetable oil
• Salt
• Plain yoghurt (for serving)

Coconut rice

• 225g/8oz long grain rice
• 55g/2oz dessicated coconut
• Good pinch saffron (optional)
• 6 tablespoons vegetable oil
• 560ml/20floz water

Instructions

1. Peel the sweet potatoes and parsnips and cut into thick chunks.
2. Fry the onion in oil until soft, then add the spices and cook gently for a few more minutes.
3. Add the sweet potatoes and parsnips and stir well.
4. Add the coconut milk, heat to simmering point and then cook gently for about 20 minutes until the vegetables are tender.
5. Meanwhile, fry the rice in 2 tablespoons of oil, stirring continuously.
6. Add the dessicated coconut and saffron (optional) and 560ml/20floz water. Cover and simmer gently until the rice is just tender.
7. Drain the rice well and then stir in 4 tablespoons of oil. 
8. Serve the curry on a bed of coconut rice with a bowl of yoghurt.

Specific conditions: 
Loss of taste and smell
Loss of weight/appetite

Nutritional information (approximate values per portion)
Energy: 620 kcal; Protein: 9g; Fat: 31g (of which saturates: 10g); Carbohydrate: 80g; Fibre: 7g.

Cancerbackup thanks Brian Turner for contributing this recipe.