Parsnip & Chickpea Curry

Ingredients
Serves 4
2 medium parsnips 1 medium onion, peeled, halved and sliced 200g chick peas, cooked 4 cloves garlic, peeled and crushed ½ inch fresh ginger root, peeled and grated 1 fresh chilli, deseeded & chopped (or equivalent dried chillies) ½ teaspoon cumin seeds ½ teaspoon coriander seeds ½ teaspoon fenugreek seeds 1 tin tomatoes, chopped Handful fresh coriander leaves, chopped

Method
Heat a large pan with no oil. Add the cumin, coriander and fenugreek seeds and cook for about 2 minutes, until they start to "pop" and "jump". Remove from the heat and crush in a pestle & mortar or grinder.
Heat the oil in the pan and gently sauté the onion, garlic, ginger and chilli until soft (about 10 minutes).
Add the ground seeds and cook for a further 2 minutes.
Scrub or peel and chop the parsnip into ½ inch cubes. Add to the pan and stir well to coat. Cover and sauté for 5 minutes.
Add the tomatoes and chick peas, stir well. Cover and simmer gently for 20 minutes, until the parsnip is tender.
Remove from the heat and stir in the coriander leaves.