Fragrant Chickpea& Vegetable Curry

Preheat the oven to 375°F (or 400°F for a deeper colour). Line a baking tray with parchment and spread the carrots, parsnips, butternut squash, and cauliflower florets in a single layer; roast for 45–50 minutes, stirring once, until golden and tender.

While the vegetables roast, heat 1 tbsp of oil in a large saucepan over medium heat. Add the finely chopped ginger and garlic and sauté for 2–3 minutes until fragrant.

Stir in the mango chutney and cook for another minute to allow it to caramelise slightly.

Add the canned chopped tomatoes, bring the mixture to a gentle boil, then season with salt to taste.

Pour in the coconut milk, return to a gentle boil, then reduce the heat and let the sauce simmer for 5 minutes.

When the vegetables are done, transfer them to the saucepan with the sauce, add the drained chickpeas, and stir gently. Cook for 2–3 minutes until everything is heated through.

Serve the curry over cooked rice or with naan, accompanied by a simple lettuce salad dressed with lemon juice.