TODAY’S RECIPE: Chickpea & roasted parsnip curry

VEGAN winter dish. SERVES: 4.

Ingredients

4 large parsnips, cut into batons 2 tbsp vegetable oil or sunflower oil 2 tsp cumin seeds 1 onion, chopped Bunch coriander, leaves picked and stalks finely chopped 3 tbsp curry paste 2 x 400g cans chickpeas, drained 400ml coconut milk 2 limes, 1 juiced and 1 cut into wedges TO SERVE: rice, naan or yoghurt

Method

1 Heat oven to 200c/180c fan/gas 6. Put parsnips in roasting tin and toss with half of oil, cumin and seasoning. Roast for 25 to 30 minutes until softened.

2 Heat remaining oil in a pan. Cook onion and coriander stalks for 15 minutes, or until soft and caramelising. Stir in curry paste and cook for one minute, then add chickpeas and coconut milk. Simmer for ten minutes until sauce reduces and clings to chickpeas. Add lime juice and season again to taste.

3 Top dish with parsnips, coriander leaves and lime wedges. Serve with rice, naan or yoghurt.