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A fragrant and spicy way of using your squash and parsnips. If you are adventurous and fancy making your own curry paste this is a good guide to do so http://www.jamieoliver.com/recipes/recipe/easy-homemade-curry-pastes. Everyone likes their curries differently, so adapt to what you like.  Serve with steamed rice and/or flatbreads such as Chapattis.   

One                       Onion, finely sliced.

1 tbsp                    Whole Cumin seeds

3 tbsp                    Curry paste of your choice.

500g                      Squash, chopped into 1 inch pieces

300g                      Parsnips, chopped into 1 inch pieces

200ml                    Water

100g                     Plain yoghurt

One                      Bunch of Coriander

1/2                        Lemon, juiced

  1. Preheat oven to 200C. 
  2. In an oven proof casserole pan (preferably with a lid) heat 2 tablespoons of oil and fry gently for about 5 minutes.
  3. Add the cumin and fry for another minute then add the curry paste.
  4. Fry this off for a few minutes until all the fragrant flavours have infused with the oil and onions.
  5. Add your squash and parsnip and fry for another few minutes, stirring often till it is covered in the mixture.
  6. Add your seasoning to taste and then top up with the water.
  7. Bring to the boil, place a lid on and bake for around 30-40 minutes till the vegetables are soft.
  8. Take out of the oven, and let it sit for about 5 mins, then stir in the yoghurt, coriander and lemon juice and serve.