Parsnip and chickpea curry

Ingredients

• 2 -3 parsnips
• 2 onions peeled and chopped
• 3 finely chopped garlic cloves
• 3-4 curry leaves (optional)
• 1 tsp turmeric
• ½ tsp mustard seeds
• ½ jar tomato passata
• ½ tin coconut milk
• 1 tsp curry powder
• small lump of fresh ginger, peeled
• 2 tbs olive or veg oil
• I -2 tins of drained chickpeas

Method

In a large heavy pan heat oil over a medium heat, add the spices, finely chopped ginger, garlic, onions and curry leaves. Cook gently for 5-10 minutes until the onions are very soft and translucent. Add the parsnips, which have been peeled and chopped into 1 inch chunks, stir the parsnip bits around for a few minutes in the onion mixture. Add the tomato passata and ½ pint of water. Place lid on pan, bring to boil then turn down heat and simmer for 20 minutes. Add the coconut milk and drained chickpeas and stir well. Cook for another 10-15 minutes or until the parsnips are soft. Add salt to taste and serve with rice or breads.