Creamy parsnip curry

55 MINUTES | SERVES 4 | EASY | GF

parsnips 1kg, halved or quartered lengthways

sunflower oil 2 tbsp

cumin seeds 2 tsp

black mustard seeds 2 tsp nigella seeds 2 tsp

whole black peppercorns ground to make 1 tsp onions 2, chopped

garlic 4 cloves, chopped

ginger a thumb-sized piece, chopped

green chilli 1, chopped

coconut milk 400g tin

cherry tomatoes 400g tin

chickpeas 400g tin, drained and rinsed

garam masala 1 tbsp

lime 1, 1/2 juiced, 1/2 wedged to serve

coriander a handful of leaves

basmati rice to serve

1 Heat the oven to 190C/fan 170C/gas 5. Tip the parsnips onto a large baking tray, drizzle with 1 tbsp of the oil and season really well. Sprinkle over the cumin, mustard and nigella seeds, and black pepper, and toss again, then bake for 30-35 minutes or until the parsnips are cooked through and golden at the edges.

2 Meanwhile, put the onions, garlic, ginger and chilli into a high-powered blender with 2-3 tbsp of cold water and whizz to a smooth purée.

3 Heat the remaining oil in a deep frying pan and cook the onion purée with a pinch of salt over a medium heat for 15 minutes until darkened and smelling fragrant. Add the coconut milk, tomatoes, chickpeas and garam masala, and simmer for 10 minutes or until the parsnips are ready.

4 Mix the parsnips and all their spices into the pan, then simmer for 15 minutes until the sauce has thickened slightly. Stir in the lime juice and season well. Sprinkle over the coriander leaves and serve with lime wedges and basmati rice.

PER SERVING 552 kcals | fat 28.6G saturates 16G | carbs 50.6G | sugars 22.3G fibre 20.5G | protein 13G | salt 0.1G