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
Rice and/or naan
- 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