Name: Curried roast parsnips with cashews
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Sri lankan
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

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)

For the dressing

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

Method

step 1
Heat the oven to 180C/160C fan/ gas 4 and roast the cashews on a baking tray with 1 tsp of the coconut oil and some salt for 8-10 mins until golden. Sprinkle with the chilli and set aside. Whisk all the dressing ingredients together and set aside.
step 2
Turn the oven up to 200C/180C fan/gas 6. Toss the parsnips in the rest of the coconut oil and salt, and roast on a baking tray for 20-30 mins until browned. Scatter the curry leaves over for the last 5 mins, if using. Toss the parsnips in the dressing and pile onto a platter, scattered with the cashews.