Alice Hart’s spiced turmeric broth with roast vegetables

Serves 4

• 6 carrots
• 2 parsnips
• 1 celeriac
• 0 freshly ground black pepper
• 3 tbsp coconut oil
• 0 thumb fresh turmeric
• 2 shallots
• 1 tsp black mustard seeds
• 1 clove garlic
• 1 sprig fresh curry leaves
• 3 green cardamom pods
• 1 dried red chilli
• 200g coconut cream
• 200g water
• 0.5 lime
• 200g cooked wild rice
• 0 red amaranth

Step 1
Preheat the oven to 200C/gas mark 6.

Step 2
Spread the root vegetables out in a large roasting tin, season well and crumble 2 tablespoons of the coconut oil over them (or pour, if it is warm and liquid).

Step 3
Roast for 15 minutes, then use a spatula to toss the vegetables, distributing the melted oil evenly.

Step 4
Return to the oven for a further 15 minutes or so, until soft and caramelised.

Step 5
Meanwhile, peel and finely chop the ginger and turmeric.

Step 6
Finely chop the coriander roots and stalks.

Step 7
Set the coriander leaves aside.

Step 8
Put the remaining tablespoon of coconut oil in a deep frying pan or medium saucepan and set it over a medium-low heat.

Step 9
Add the shallots with a pinch of salt and fry gently for a few minutes, stirring now and then.

Step 10
Increase the heat and cook until they are beginning to catch at the edges, then add the mustard seeds and cook for a minute or two; they should pop and sizzle.

Step 11
Add the ginger, turmeric, coriander roots and stalks, garlic, curry leaves, cardamom and dried chilli, sauteing for 2-3 minutes.

Step 12
Stir in the coconut cream with the water, bring to the boil, then reduce the heat and simmer gently for 10 minutes.

Step 13
Season with salt and pepper and add the lime juice to brighten the flavours.

Step 14
Divide the roast vegetables between serving bowls with the cooked wild rice.

Step 15
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