This started out as a take on David Lebovitz' root vegetable salad, and sort of evolved!
2 tbs olive oil
1 tbs curry powder (or to taste)
Asafoetida, garam marsala, turmeric, to taste
Several cloves of garlic
Chunk of swede
1/2 red pepper
Chunk butternut squash
1/2 punnet mushrooms
Seasoning to taste (salt, pepper, soya sauce, maybe hot pepper sauce)
2 tbs hummus
Fry the first lot of spices very gently in the oil, while you peel and dice the first 5 vegetables (down to and including the parsnips). Add these, cover, and allow to cook gently for about 30 minutes, stirring occasionally. Now add the rest of the vegetable (also diced), stir again, and cook for about 15 minutes. Season, and stir the hummus through it. Serve with rice.