Serves 8

3 large parsnips, peeled and chopped

2 large carrots, peeled and chopped

2 tbsp vegetable oil

2 tsp turmeric

2 tbsp garam masala

Salt and black pepper

2 onions, peeled and roughly chopped

50g fresh ginger, peeled and roughly chopped

6 garlic cloves, crushed

2 tsp ground cumin

2 tsp dried coriander

2 tsp sugar

2 tbsp tomato purée

1 x 400g tin of chickpeas

1 x 400g tin of chopped tomatoes

2 x 50g sachets of creamed coconut

500ml vegetable stock

300g baby spinach, chopped

Handful of fresh coriander, chopped

To serve:

Rice and/or naan

1. Preheat the oven to 220 ̊C/200 ̊C fan/gas mark 7.
2. 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.
3. 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.
4. 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.
5. Add the remaining turmeric and garam masala along with the cumin, dried coriander, sugar and tomato purée. Stir and cook for 2-3 minutes.
6. Add the chickpeas, chopped tomatoes, coconut and stock. Bring to the boil, then reduce the heat, cover and simmer for 30 minutes until thickened.
7. 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