Roast Parsnip & Cashew Curry

Paste

1. Blend all ingredients until smooth. Set aside.

Curry

1. Preheat the oven to 180ºC (fan)/350ºF/Gas Mark 4.
2. Place the cashews on a baking tray and then pop in the oven for 8-10 minutes or until golden. Cut into small pieces (by hand or food processor) but not powder. Set aside.
3. Place the parsnips onto a baking tray and then roast them with a little oil and salt, turning once, for 35 to 40 minutes or until nicely golden.
4. While the parsnips are roasting, in a little oil fry the cumin seeds for a few minutes until they release their aroma (don’t overcook!).
5. Add the curry paste cook for 5-10 minutes, stirring frequently. Stir through the ground coriander, turmeric and chilli powder, cooking for a further minute.
6. Add the tomato puree, passata, syrup, toasted cashews and stock. Bring to the boil and then simmer for 15-20 minutes.
7. Add the lime juice and roast parsnips (save a few for decoration if you like), stir through and heat for another few minutes. Add more water if necessary.
8. Taste the curry and add more syrup, lime juice and salt and pepper if necessary, according to your taste.

Optional serving suggestions: coconut yoghurt, brown basmati rice, lime wedges, poppadoms, fresh coriander, lime or auberine pickle, mango chutney, vegan naan bread, onion bhajis, vegetable samosas