Roasted Root Vegetable Curry
Preheat your oven to 180°C/ 356°F.
Peel the parsnips, carrots and sweet potatoes. Cut into the same size smallish chunks. Tip onto a large roasting tray. Pour over 3 tbsp of olive oil and the curry powder. Season well with salt and pepper. Toss everything together, roast in the oven for 35 minutes until they are cooked through and beginning to caramelise.
Serve with rice, top with toasted flaked almonds and the coriander leaves. Enjoy!