Parsnip, Carrot & Spinach Curry

Dear blog,

I have neglected you for too long. Please accept my apologies by sharing my delicious dinner with me :)

This is a tasty meal that will use up those root veggies that are harboring at the back of the fridge (and vegan friendly).

Firstly chop 2 red onions into quite large chunks, add to a pan with hot oil, on a low-to-medium heat. Add a tablespoon of cumin seeds, teaspoon of curry powder and half a teaspoon each of turmeric and chilli powder. Add one clove of crushed garlic, one finely chopped green chilli and about 1cm of grated fresh ginger. Allow the onions to soften.

Once the onions have started to soften add one chopped parsnip & two chopped carrots. Stir and leave for a few minutes. Then add half a can of chickpeas and a couple of handfuls of spinach (roughly chopped). Give it all a big stir then add about 2 cups of water (till everything is almost covered) and a squeeze of tomato puree.

Stir once more, cover and leave on a low heat for about half an hour. During this time have a nice potter about, read a magazine, check your emails, generally just dilly-dally (though at some point remember to put some rice on!). When you return to the pan the water should have mostly disappeared & your veggies soft.Serve with boiled rice, some yogurt (just in case your chillis are fiery) and a chapati or two.