Ingredients

Serves 4

• 2 medium parsnips
• 1 medium onion, peeled, halved and sliced
• 200g chick peas, cooked
• 4 cloves garlic, peeled and crushed
• ½ inch fresh ginger root, peeled and grated
• 1 fresh chilli, deseeded & chopped (or equivalent dried chillies)
• ½ teaspoon cumin seeds
• ½ teaspoon coriander seeds
• ½ teaspoon fenugreek seeds
• 1 tin tomatoes, chopped
• Handful fresh coriander leaves, chopped

Method

1. Heat a large pan with no oil. Add the cumin, coriander and fenugreek seeds and cook for about 2 minutes, until they start to "pop" and "jump". Remove from the heat and crush in a pestle & mortar or grinder.
   
   
2. Heat the oil in the pan and gently saut? the onion, garlic, ginger and chilli until soft (about 10 minutes).
   
   
3. Add the ground seeds and cook for a further 2 minutes.
   
   
4. Scrub or peel and chop the parsnip into ? inch cubes. Add to the pan and stir well to coat. Cover and saut? for 5 minutes.
   
   
5. Add the tomatoes and chick peas, stir well. Cover and simmer gently for 20 minutes, until the parsnip is tender.
   
   
6. Remove from the heat and stir in the coriander leaves.
   
   
   Serve with brown rice and a garnish of fresh natural yoghurt (optional). Keeps well in the fridge for a couple of days - in fact, the flavours improve on keeping.

Time From Cupboard-To-Table

Notes & Variations on Parsnip And Chickpea Curry

Experiment with other root vegetables. Maybe you've got some spare swede or turnip??? Or a few carrots?

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