Curried roast parsnips with cashews

Pair naturally sweet parsnips with bold Sri Lankan and Indian flavours and a dash of soy sauce. It takes parsnips to a whole new level of deliciousness

Serves 4-6
 Dairy Free  Egg Free  Vegan  Vegetarian 


50g raw cashews
2 tbsp coconut oil
tsp chilli powder
500g parsnips (about 4), peeled, quartered and cut into chunks
2 curry leaves (optional)
For the dressing
tbsp maple syrup
1 tbsp light soy sauce
1 tsp Sri Lankan or Madras curry powder
2 tsp wholegrain mustard
lemon, juiced
1 tbsp rapeseed or olive oil


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.

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.