App onlyTamarind-glazed sweet potatoes. This is a premium piece of content available to registered users.
Try a new take on Christmas potatoes. The sourness of the tamarind with the freshness of coriander and red onions cuts through the sweetness
Curried roast parsnips with cashews
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
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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)
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.
