Curried roast parsnips with cashews
Ingredients
- 50g raw cashews
- 2 tbsp coconut oil
- ¼ tsp chilli powder
- 500g parsnips (about 4), peeled, quartered and cut into chunks
- 2 curry leaves (optional)
- ½ tbsp maple syrup
- 1 tbsp light soy sauce
- 1 tsp Sri Lankan or Madras curry powder
- 2 tsp wholegrain mustard
- ½ lemon, juiced
- 1 tbsp rapeseed or olive oil
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