Step 1

In blender, combine garlic, ginger, curry powder, cumin, garam masala, salt and 1/2 cup (of the water; purée until smooth.

Step 2

In a large saucepan, heat oil over medium-high heat. Add onions and cook, stirring occasionally, for 5 to 6 minutes or until softened. Add garlic purée and cook, stirring, for 1 minute or until thickened. Add potatoes and parsnips; reduce heat and boil gently, stirring often, for about 10 minutes or until potatoes are barely tender.

Step 3

Stir in chickpeas, bell pepper, zucchini and coconut milk, and the remaining water, scraping up any brown bits from bottom of pan. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 16 to 20 minutes or until potatoes are tender. Remove from heat and stir in cilantro. Sprinkle with coconut, if using..