Potato curry with chickpeas and roasted parsnip

• large parsnips4

  cut into batons (about 500 g)

• vegetable oil↗2 tbsp tbsp

  or sunflower oil

• cumin seeds↗2 tsp tsp
• onion↗1

  chopped

• coriander↗bunch

  leaves gathered, stems finely chopped

• curry paste↗3 tbsp tbsp

  (we used Balti)

• chickpeas↗2 x 400g cans

  drained

• coconut milk400ml ml
• limes↗2

  1 squeezed and 1 cut into wedges

• yogurt↗

  rice or naan bread, for serving

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Place the parsnips in a roasting tray and toss them with half the oil, cumin and some spices. Roast for 25‑30 minutes until soft.

2. 2

   Heat the remaining oil in a pan. Cook the onion and cilantro stems for 15 minutes, or until very soft and caramelised. Add the curry paste and cook for 1 minute, then add the chickpeas and coconut milk. Simmer for 10 minutes until the sauce reduces and coats the chickpeas. Add the lime juice and season again to taste, if desired.

3. 3

   Serve, garnished with parsnips, cilantro leaves and lime wedges, and accompany with yogurt, rice or naan bread.