Preparation and cooking time:
Roughly chop parsnips and roast in a hot oven for approximately 10 minutes. Chop onions and celery and gently fry until soft.
Add korma curry paste and cook for a further minute. Add the roasted parsnips and vegetable stock to the mix. Bring to the boil, reduce heat and simmer for 10 minutes. Allow to cool, then blend well with coconut milk.
Heat and serve with chunks of crusty bread.