Chickpea roasted parsnip curry
Ingredients
- 4 large parsnips cut into batons (about 500g)
- 2 tbsp vegetable oil or sunflower oil
- 2 tsp cumin seeds
- 1 onion chopped
- bunch coriander leaves picked and stalks very finely chopped
- 3 tbsp curry paste (we used balti)
- 2 x 400g cans chickpeas drained
- 400ml coconut milk
- 2 limes 1 juiced and 1 cut into wedges
- yogurt rice or naan bread, to serve
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