Name: Roasted Root Vegetable Curry
Total time: 55 min
Yield: 4
Cuisine: Indian
Ingredients: 500g Parsnips; 500g Carrots; 2 Sweet Potatoes; 2 Tbsp Curry Powder; 1 Onion; Bunch of Coriander; 2 Cloves of Garlic; Knob of Ginger; 1 Green Chilli; 800ml Coconut Milk; 1 Lime; 50g Toasted Flaked Almonds; 400g Rice; Salt; Pepper; Olive Oil

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Roasting your veggies for a curry is a game changer. They become all nutty and caramelised. Added to the fragrant curry paste and creamy coconut milk. Whammy.

Roasted Root Vegetable Curry

Peel the parsnips, carrots and sweet potatoes. Cut into the same size smallish chunks. Tip onto a large roasting tray. Pour over 3 tbsp of olive oil and the curry powder. Season well with salt and pepper. Toss everything together, roast in the oven for 35 minutes until they are cooked through and beginning to caramelise.

Get your rice on. Cook according to pack instructions.

Meanwhile cut the onion into quarters. Add 3/4 of your coriander saving the rest for garnish. Peel the garlic and ginger and remove the stalk from the chilli (and the seeds if you don’t like it too spicy). Blitz everything in a small food processor, with a splash of water, to a paste - this is your curry base.

Get a large saucepan over a medium heat. Pour in some oil then scrape in the curry paste. Cook and stir for 5 minutes.

Tip in the coconut milk, then simmer the curry sauce gently away until the roasted roots are ready then tip them into the pan.

Cut the lime in half and squeeze the juice into the curry and stir. Season with salt and pepper. If you haven’t already, make sure your almonds are lightly toasted.

Serve with rice, top with toasted flaked almonds and the coriander leaves. Enjoy!

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Sophie Godwin

Sophie Godwin is a cookbook author, food writer and chef. When she’s not catering weddings, she is rustling up accessible cookable bangers. She's helped us write multiple Mob cookbooks over the years and her recipes never disappoint. Her debut cookbook Sundays is out now.

Medium

£5-£8

Indian

Vegan

Veggie

Pescatarian

9 K8 A1980 1

Dinner

Party Food

Preheat your oven to 180°C/ 356°F.

Peel the parsnips, carrots and sweet potatoes. Cut into the same size smallish chunks. Tip onto a large roasting tray. Pour over 3 tbsp of olive oil and the curry powder. Season well with salt and pepper. Toss everything together, roast in the oven for 35 minutes until they are cooked through and beginning to caramelise.

Serve with rice, top with toasted flaked almonds and the coriander leaves. Enjoy!

Dinner Party

Meal-Prep

Parsnip

Gram

Carrot

Sweet Potato

Potato

Curry Powder

Tablespoon

Onion

Coriander

Bunch

Garlic

Clove

Ginger

Knob

Green Chilli 

Coconut Milk

Millilitre

Lime

Toasted Almond

Rice

Salt

Black Pepper

Olive Oil

Curry

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