Preheat the oven to 200°C/Gas 6. For the curry spice mix, put the coriander seeds and black peppercorns in a dry frying pan and toast over a gentle heat for a minute or so, until fragrant. Tip into a pestle and mortar and leave to cool. Add the chilli flakes, then crush the spices to a coarse powder. Combine with the fenugreek, turmeric and salt.
Peel the potatoes and cut into 3–4cm chunks. Put them into a
saucepan, cover with cold water and bring to a rolling boil. Boil for 1 minute, then immediately take off the heat and drain well.
Put the oil in a large roasting tray and place in the oven for
5 minutes to heat up. Meanwhile, peel the parsnips and cut them into similar-sized chunks to the potatoes.
Carefully tip the potatoes and parsnips into the hot oil, add the spice mix and toss thoroughly so that the vegetables all get a good coating of spice. Roast for about 40 minutes until the veg are golden and crisp, giving them a stir halfway through. Stir in the chopped garlic and return to the oven for 2–3 minutes.
Serve straight away, with a dish of thick, plain yoghurt and perhaps mango chutney.
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