Chickpea roasted parsnip curry

Ingredients

• 4 large parsnips, cut into batons (about 500g)
• 2 tbsp vegetable oil or sunflower oil
• 2 tsp cumin seeds
• 1 onion, chopped
• bunch coriander, leaves picked and stalks very finely chopped
• 3 tbsp curry paste (we used balti)
• 2 x 400g cans chickpeas, drained
• 400ml coconut milk
• 2 limes, 1 juiced and 1 cut into wedges
• yogurt, rice or naan bread, to serve

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