Curry Roasted Root Vegetables

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Serves 4

Ingredients

3 large carrots peeled & cut in to 6x2cm sticks 3 large parsnips peeled & cut in to 6x2cm sticks 1 small swede peeled & cut in to 6x2cm sticks

bunch of spring onions cut diagonally into 6cm sticks 2 tsp curry powder

3 tbsp lime juice

2 tbsp olive oil

3 tbsp chopped corriander handful of curry leaves plain yoghurt

Method

1.Heat oven to 220C.

2.Put the carrots, parsnip & swede on a large roasting tray. Add oil, half the lime juice, the curry powder and seasoning.

3.Mix well and roast for 25-30 minutes, turning the veg a couple of times.

4.Add the curry leaves and spring onions and put back in the oven for another 10 minutes, until veg is a golden-brown colour and spring onions have softened.

5.Remove from the oven pour over remaining lime juice.

Serve sprinkled with the chopped coriander, some yoghurt and some warm pitta bread.