Using the sauté function, heat the oil, add the onion and silverbeet stems and cook until softened. Add the garlic, ginger, turmeric, cumin and coriander and sauté for a further 2 minutes.
Add the stock, coconut milk, salt, carrots, parsnip, turnip and swede, and stir well to combine.
Attach the lid, select the vegetable function and adjust the cooking time to 10 minutes.
When the cooking time has completed, release the pressure slowly using the quick release method.
Stir through the silverbeet leaves and season to taste. Divide between serving bowls, serve with freshly steamed basmati rice.