Winter roots mulligatawny recipe | Sainsbury`s Magazine

Ingredients

• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 vegetable or chicken stock cubes*
• 250g carrots, cut into 1cm dice
• 250g parsnips, cut into 1cm dice
• 225g sweet potato, cut into 1cm dice
• 1 tbsp garlic and ginger paste
• 1 tbsp medium curry powder
• 1 tsp ground cumin
• 1 tbsp tomato purée
• 100g basmati rice, rinsed
• 80g natural yogurt
• 2 tbsp smooth mango chutney
• handful coriander leaves, chopped (optional)