Preheat oven to 180C/350F

Ingredients:

1.2kg mix carrots, parsnip, turnips, potatoes

Rapeseed oil*

2 tsp ground cumin*

salt and pepper

10 fresh curry leaves

1 large onion, finely chopped

4 cloves garlic, crushed

3cm piece of ginger, grated

2 green finger chillies, finely sliced

Tin of tomatoes*

½ tbsp tomato puree*

1tsp garam masala*

1/3 tsp ground turmeric*

Prepare Veg:

Wash & scrub veg and cut into chunks, put them onto 2 large baking trays.

Drizzle with oil and add 1tsp cumin and season with salt & pepper – mix until evenly coated.

Roast for 30-40 mins until crisp on outside & soft inside

For Madras Sauce:

Put 2tbsp oil into large frying pan over medium heat, the hot add curry leaves & allow to crackle and pop. Then add onion & cook for 10 mins, until soft and golden. Add garlic, ginger, green chillies. Stir-fry for 3-4 mins until cooked through. Add tin of tomatoes then add ¾ tin full of water with tomato puree, stirring to mix. Leave to cook for 10 mins, stir and cook for further 5 minutes until sauce rich and reduced. Then add remaining tsp cumin, garam masala, turmeric & honey. Add a little water to loosed the sauce and season with salt. 

adapted from Meera Sodha