Roasted turnip & chickpea curry

Recipe serves 2

  • 3 baby turnips, peeled and cut into wedges
  • large handful of spinach, thicker stalks removed and chopped
  • 1 onion, roughly chopped
  • 1 garlic clove, finely chopped
  • 2cm chunk fresh root ginger, peeled and finely chopped
  • ½-1 tsp hot chilli powder
  • 1 heaped tsp garam masala
  • 2/3 tomatoes, roughly chopped
  • 100ml stock (made with ½ stock cube)
  • 1 cinnamon stick
  • 1 bay leaf
  • Fresh natural yoghurt to serve
  • Fresh coriander to serve
  • Basmati rice
  1. Preheat oven to 200°c and warm a baking sheet
  2. Muddle the turnip peices in a little oil and season, then add to warmed baking sheet and roast for 20 mins turning halfway.
  3. Meanwhile heat some oil in a pan and fry off the onions  for a couple of minutes until they start to soften
  4. Add the garlic, ginger and ground spices and combine for another couple of minutes.
  5. Add tomatoes, stock, cinnamon and bay leaf and bring back to the boil
  6. Simmer for 10 minutes with the lid on until the tomatoes have broken down. Remove the cinnamon stick and bay leaf and use a stick blender (or jug blender) to blitz the sauce (don’t worry if you don’t have either – your sauce will still be delicious). Simmer for a further 10 minutes
  7. Cook the rice according to instructions. Once cooked leave lid on to retain heat.
  8. Add your turnips and drained chickpeas to the tomato sauce.
  9. Bring the mixture back to the boil and simmer for 5-10 minutes until the sauce has thickened slightly, add the spinach to wilt at the end
  10. Serve with the rice, yoghurt and chopped fresh coriander.