Bring a small pot with rice and 1 1/4 cups water to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner. Stir in white portions of green onions (prepared in next step) until combined. Set aside and cover to keep warm.

While rice cooks, continue recipe.

Cut potatoes into 1" dice.

Place potatoes in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until tender, 4-6 minutes.

Carefully remove from microwave.

While potatoes microwave, trim ends off parsnips and peel. Cut into 1/2" dice.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add parsnips and carrots to hot pan. Stir occasionally until slightly browned, 4-5 minutes.

Add 2 Tbsp. water and a pinch of salt and pepper. Stir to combine and bring to a simmer.

Once simmering, cover, and reduce heat to medium. Cook until vegetables are tender and water is almost completely evaporated, 1-2 minutes.

Uncover; add 1 tsp. olive oil, potatoes, curry powder, tomatoes, minced garlic and chili pepper (to taste), cream base, 1/2 cup water, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pan. Stir to combine and bring to a simmer.

Once simmering, add a pinch of salt and stir often until curry is slightly thickened, 3-4 minutes.

If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner.

While curry cooks, continue recipe.

Heat naan dippers to your preference using a toaster or microwave.

Alternatively, place a large non-stick pan over medium heat and add naan to hot, dry pan. Toast until lightly browned, 1-2 minutes.

In a mixing bowl, combine creme fraiche, 1 tsp. water, and buttermilk-dill seasoning. Set aside.

Plate dish as pictured on front of card, topping rice with vegetable curry and garnishing with crema. Garnish dish with green portions of green onions. Bon appétit!