ROASTED VEGETABLE & COCONUT CURRY

I love a veggie curry and this dish with root vegetables and a creamy coconut sauce is one of my favourites. If I’m having friends round, I serve this with a selection of other curries such as lamb and chicken.

Serves 6

500g (1lb 2oz) peeled celeriac, cut into

2cm (¾in) cubes

250g (9oz) parsnips, peeled and cut into

2cm (¾in) cubes

3tbsp sunflower oil

2 onions, sliced

A large knob of fresh root ginger, peeled and finely grated 1 red chilli, deseeded and finely diced

2tbsp medium curry powder 1tsp ground turmeric

2 x 400g tins of full-fat coconut milk

1tbsp mango chutney

200g (7oz) French beans,

each sliced into 3

A small bunch of coriander, chopped

Cooked basmati rice, to serve

Preheat the oven to 220°C/fan 200°C/gas 7. Place the celeriac and parsnip cubes in a large roasting tin. Drizzle 2 tablespoons of the oil over the top and season well with salt and black pepper. Roast in the oven for 20-25 minutes, until just tender.

Heat the remaining oil in a large ovenproof frying pan or flameproof casserole over a high heat. Add the onions and fry for 5 minutes. Add the ginger, chilli, curry powder and turmeric and fry for a few seconds, then pour in

the coconut milk. Add the mango chutney and season well. Bring up to the boil, then reduce the heat, cover and simmer for about 10 minutes, or until the onions are almost tender. Add the roasted vegetables and then simmer for a further 5 minutes.

Meanwhile, cook the green beans in boiling salted water for 3 minutes. Drain and add to the curry with the coriander. Check the seasoning and serve with basmati rice.