Chickpea Curry With Roast Carrot and Parsnip

Ingredients

• 2 Medium Onion (peeled and halved)
• 9 Cloves Garlic (peeled)
• 50 g Fresh Ginger (peeled and loosely chopped)
• 100 g Creamed Coconut (roughly chopped)
• 1/2 Litre Water
• 300 g Kale/Spinach (sliced into ribbons)
• 2 (400g) Cans Chickpeas
• 2 Tablespoons Garam Masala
• 2 Teaspoons Ground Cumin
• 2 Teaspoons Ground Coriander
• 1 Teaspoons Turmeric
• 2 Teaspoons Sugar
• 2 Tablespoons Tomato Paste
• 1 Tablespoons Vegetable Oil
• 30 g Fresh Coriander (roughly chopped)
• 1 (400g) Can Chopped Tomatoes
• 3 Large Parsnips (peeled and cubed)
• 2 Large Carrots (peeled and cubed)
• 1 Teaspoon Turmeric
• 1 Tablespoon Garam Masala
• 2 Tablespoons Vegetable Oil