So a few weeks ago I made a pledge to have one day a week as a vegan, and if this were a new years resolution then I would have officially failed at the first hurdle (which is why I avoid new years resolutions)! Although I may have not stuck to my one vegan dinner a week rule, I have managed to cook this delicious vegan curry, even if I did tuck into a big bowl of ice cream after!!
For your roasted roots
- 7 mini parsnips – tops removed and sliced in half lengthways
- 7 small carrots – tops removed and sliced in half lengthways
- 1 tsp cumin
- 1 tsp ground coriander
- pinch ginger
- salt and pepper
- 2 tbsp rape seed oil
- 1 tbsp runny honey
For the curry paste
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 1 tsp turmeric
- 3 cloves garlic – peeled and roughly chopped
- 50g ginger – peeled and roughly chopped
- 1 red chilli
- 1 small white onion
- 1 tsp chilli powder (optional if you want to add a bit if spice
For the curry
- 1 onion – chopped
- 1 tbsp rape seed oil
- 400g tin chopped tomatoes
- 400g tin chickpeas – drained and rinsed
- 400ml light coconut milk
- Fresh coriander – roughly chopped
- Toasted almonds
- Chilli flakes
Pre-heat the oven to 180’C
Toss all the ingredients for the roasted roots together in an ovenproof dish and roast for 20 minutes.
Give the mixture a good stir and then return to the oven for a further 15 minutes.
While your roots are roasting, heat a dry pan and lightly toast the mustard and coriander seeds for a couple of minutes.
Blend all the ingredients for the paste together until smooth
Heat the oil in a large pan over a medium heat and gently fry the onion until soft
Add the curry paste and fry for 5-7 minutes, stirring regularly so it doesn’t stick to the pan.
Add your roasted veg, tomatoes and chickpeas.
Bring to the boil and then reduce the mixture to a simmer.
Stir in the coconut milk (if you add this when the curry is boiling is will split) and simmer gently for 10 minutes.
Season to taste and then plate up with your rice and toppings.