Roast Carrot Curry with Parsnips and Leek

700g carrots
500g parsnips
1 large leek
Dash of olive oil
1 teaspoon cumin seed
500ml passata (or tinned tomatoes)
2 teaspoons ground cinnamon
1 tablespoon ground coriander
¼ teaspoon white or black pepper
1 teaspoon sea salt
120g (½ tin drained) black beans

First of all, roast your carrots and parsnips. There is no need to peel off their skin, unless you really want to. Just make sure they are clean and then chop into small cubes - 1cm to 1.5cm (half inch) cubes

Put your carrot and parsnip cubes onto one or two oven trays, quickly toss in with a small amount of oil (think 2 teaspoons).

Roast your carrots and parsnips for about 30 minutes until you can pierce the carrots with a fork.

In the meantime cook the curry sauce. This part only takes 10 to 15 minutes and can be done whilst your veggies are roasting.

Slice the leek into small pieces (scroll up for helpful tips on small slicing of your leek).

Heat your olive oil in a large pan. When the oil is hot, toss in your cumin seeds for 60 seconds. Stir a few times during this minute.

Next toss your chopped leek into the pan and sauté for about 5 minutes, stirring frequently, until the leeks soften. Keep the lid off the pan.

Once your leeks have cooked, add the passata, cinnamon, ground coriander, pepper, sea salt and black beans.

Stir the contents together, bring to boiling point and then reduce to a simmer for up to 10 minutes. Keep the lid off the pan.

When the roast carrots and parsnips are ready, mix them into the pan.

Your roast carrot curry is ready to serve! It will also keep for a few days in the fridge.

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