Ingredients:
4 large parsnips, cut into batons (about 500g)
2 tbsp vegetable oil or sunflower oil
2 tsp cumin seeds
1 onion, medium chopped
3 tbsp curry paste
400g chickpeas
400ml coconut milk
2 limes, 1 juiced and 1 cut into wedges
Serve with naan bread
2tomatoes roughly diced
2 tbsp chopped coriander
Season to taste

Method:
STEP 1
Heat oven to 200C/180C fan/gas 6. Put the parsnips in a roasting tin and toss with half the oil, the cumin and some seasoning. Roast for 25-30 mins until softened.

STEP 2
Heat the remaining oil in a pan. Cook the onion and coriander stalks for 15 mins, or until really soft and caramelising. Stir in the curry paste and cook for 1 min, then add the chickpeas and coconut milk. Simmer for 10 mins until the sauce reduces and clings to the chickpeas. Add the tomatoes fresh herbs, spring onions and lime juice. Season to taste

STEP 3