For the parsnips
4 large parsnips, cut into batons
3 tbsp vegetable oil
4 tsp roasted cumin seeds
Salt and pepper
Toss the parsnip batons in the oil and seasoning and roast at 375F in a roasting tin for 40 mins or until soft and browned
For the curry
1 large red onion, finely chopped
4 large cloves garlic, minced
2″ piece of fresh ginger, peeled and minced
3 tbsp tomato paste (puree)
1 1/2 tbsp Madras curry powder
1 tsp Garam Masala
1 tsp ground ginger
1 tsp roasted ground cumin
1 tsp turmeric
1 tsp salt
pinch chili powder (or more if you like it spicy)
1 1/2 cans full-fat coconut milk
2 cans (800mls) chickpeas, drained, or the equivalent in dried, soaked and cooked if you make them yourself
4-5 large handfuls fresh spinach
1 lime, juiced
For the toppings
Fresh cilantro, roughly chopped
thinly sliced red onion
Plain yoghurt to drizzle
chili flakes
Rice or naan to serve with it
Heat 3 tbsp oil in a large frying pan on medium heat.
Add the chopped red onion to the pan, fry for a few minutes before adding the minced garlic and ginger. Fry for a minute until fragrant and the onion is soft. Add the chopped tomatoes and fry until the tomatoes have broken down. Help by squishing them with the back of a wooden spoon when soft.
Add the tomato paste, all the spices, salt and a drizzle of oil. Stir and cook for a minute until fragrant and it resembles a paste.
Now add the coconut milk, stir and simmer for 10 minutes.
Drain the chickpeas and add after 10 minutes. continue cooking for a further 20 minutes.
Add the spinach and stir well.
When serving, sprinkle with the lime juice, top with the roasted parsnips and the other toppings.
