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- Preheat the oven to 220 ̊C/200 ̊C fan/gas mark 7.
- Place the parsnips and carrots on a baking tray. Drizzle with one tablespoon of the vegetable oil and sprinkle with one teaspoon of turmeric, one tablespoon of garam masala and a generous pinch of salt and black pepper. Toss to coat evenly, then spread out in a single layer. Roast for 20 minutes until golden.
- In a mini chopper, blender or food processor, combine the onions, ginger and garlic with two tablespoons of water and whizz to form a paste.
- Heat the remaining vegetable oil in a large pan or casserole dish over a medium-high heat. Add the onion paste and cook for 5-6 minutes until golden.
- Add the remaining turmeric and garam masala along with the cumin, dried coriander, sugar and tomato purée. Stir and cook for 2-3 minutes.
- Add the chickpeas, chopped tomatoes, coconut and stock. Bring to the boil, then reduce the heat, cover and simmer for 30 minutes until thickened.
- Stir in the roasted carrots and parsnips and season the curry to taste. Add the spinach and cook for 2-3 minutes until just wilted. Top with fresh coriander, then serve with rice and/or naan.
Per serving: 408kcals, 16.2g fat (8.5g saturated), 54.7g carbs, 11.7g sugars, 14.8g protein, 15g fibre, 0.346g sodium
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