Curried Roast Parsnips with Cashews

• raw cashews↗50g g
• coconut oil↗2 tbsp tbsp
• chili powder↗¼ tsp tsp
• parsnips500g g

  (about 4), peeled, quartered and cut into pieces

• curry leaves2

  (optional)

• maple syrup↗½ tbsp tbsp
• light soy sauce↗1 tbsp tbsp
• Sri Lankan or Madras curry powder↗1 tsp tsp
• wholegrain mustard↗2 tsp tsp
• lemon↗½

  juiced

• rapeseed or olive oil1 tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C fan/gas 4 and toast the cashews on a tray, adding 1 tsp coconut oil and a pinch of salt, for 8‑10 minutes until golden. Sprinkle with chili and set aside. Whisk together all dressing ingredients and set aside as well.

2. 2

   Increase oven temperature to 200 °C/180 °C fan/gas 6. Toss the parsnips with the remaining coconut oil and salt, and roast on a tray for 20‑30 minutes until golden‑brown. If using, sprinkle curry leaves during the last 5 minutes. Mix the parsnips with the dressing and spread on a serving platter, scattering the cashews.