Curried roast parsnips with cashews

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

Description

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.