https://www.lowlyfood.com/recipe/chickpea-curry-with-roast-carrot-and-parsnip/

1. Preheat your oven to 400˚F

Prep veggies:
1. Place the chopped carrots and parsnips onto a baking tray. Cover the veggies (on each tray) with the 2-3 tbsp oil, 1-2 tsp turmeric, 1-2 tbsp garam masala and a *little tiny bit* of salt. Combine the spices and oil with the veggies using your hands until evenly coated.
2. Place the carrots and parsnips in the oven and roast for 20 minutes or until the veggies begin to take on some colour (they will be cooked again so doesn't have to be perfect).

Curry base:
1. Place the chopped onion, ginger and garlic into a small food processor with 2-4 tablespoons of water. Blitz into a loose paste.
2. Heat a tablespoon of oil in a large pot over a medium-high heat. Tip in the onion mixture and fry for 5 minutes until the onions have softened and take on some colour.
3. Next tip in all the aromatics into the cooking onions – 4 tbsp garam masala, 4 tsp cumin, 4 tsp coriander, 4 tsp turmeric, 4 tsp sugar, and 4 tbsp tomato paste. Combine the onions with the spices and cook for a few minutes.

Combine:
1. Pour the chickpeas, chopped tomatoes, creamed coconut and 1.5-2 litre of water into the pot (add more as needed). Bring the pot to a boil, cover and simmer for 30 minutes.
2. When your carrots and parsnips have finished roasting in the oven. Remove and add to the simmering curry.
3. Once your curry mixture has simmer it should have thickened nicely. Take the pan off the heat and season to taste. Then add in your chopped greens and coriander. Stir the greens into the curry until they have just wilted.
4. Serve the curry with rice, naans or simply just on its own.