Vegetable Curry

2 large carrots
3 medium parsnips
1 Tbs. canola oil
1/2 large yellow onion, finely diced
3 medium cloves garlic, minced
One-inch piece fresh ginger, peeled and finely grated (1 Tbs.)
1 Tbs. tomato paste
1 Tbs. garam masala
1 can light coconut milk
Kosher salt and freshly ground black pepper
2 cups chopped spinach
1 can chickpeas, drained and rinsed
1 Tbs. fresh lime juice
1 tsp. finely grated lime zest
2 Tbs. chopped fresh cilantro

Preheat oven to 400 degrees. Peel and cut parsnips and carrots into evenly sized (approx 2 inch) sticks. Layer on a baking sheet lined with foil and sprayed with cooking spray. Spray the carrot and parsnip pieces with cooking spray and turn till they are evenly coated. Sprinkle with kosher salt and roast in oven for 20-40 minutes until vegetables are soft and starting to brown. Remove from the oven and allow to cool. Then cut into bite size pieces.

In a large saucepan or heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the garam masala; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.

Add the coconut milk 1/2 tsp. salt, and a couple of turns of the pepper grinder and bring to a boil. Reduce the heat to medium low or low and simmer uneil slightly thickened.

Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Stir in the carrot and parsnip pieces and cook until heated through. Season to taste with salt. Serve garnished with the cilantro over cooked rice.

Based on: http://www.finecooking.com/recipes/south-indian-style-vegetable-curry.aspx