SERVES 4

120 ml | 4 fl oz oil
1 tablespoon yellow mustard seeds
1 teaspoon ground mace
2 green chillies, chopped
5 cloves garlic, crushed
30 g | 1 oz fresh root ginger, peeled and sliced
2 onions, peeled and sliced
225 g | 8 oz sweet potatoes, sliced
225 g | 8 oz parsnips, sliced
450 g | 1 lb tomatoes chopped or 1x 400 g | 14 oz can
1 tablespoon garam masala
Lemon juice to taste
salt and freshly ground pepper

1. Heat the oil in a large pan, add the mustard seeds and mace and cook until seeds pop.
2. Reduce the heat, add the onion and cook until soft. Add the chilli, garlic, ginger and onion, and cook for a further minute.
3. Add the sweet potato, parsnip and tomatoes. Cover and simmer very gently until the vegetables soften. Add the garam masala. Season to taste with lemon juice, salt and pepper.

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]