4 carrots, cut into chunks

4 small parsnips, or 3 large, cut into chunks

1 eggplant, cut into wedges

2 red capsicum, deseeded and cut into chunks

2 tbsp olive oil

1 tsp each ground cumin, paprika, cinnamon and mild chili powder

400g can chopped tomatoes

2 tsp maple syrup

Sprinkle of flaked almonds and coriander to garnish

Serves - 4


Heat oven to 200C/fan 180C/gas 6. Scatter the veg over a couple of baking trays, drizzle with half the oil, season, then rub the oil over the veg with your hands to coat.

Roast for 30 mins until tender and beginning to brown.

Meanwhile, fry the spices in the remaining oil for 1 min – they should sizzle and start to smell aromatic.

Tip in the tomatoes, maple syrup and a can of water. Simmer for 5 mins until the sauce is slightly reduced, then stir in the veg and some seasoning.

Serve with quinoa or jacket potatoes.

Recipe adapted from: Good Food
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