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Heat the oven to 220C/425F/gas mark 7.
Put the carrots, parsnips and swede in a large roasting tray (around 30cm by 40cm is ideal).
Add the oil, half the lime juice, the curry powder, one and a quarter teaspoons of salt and a good grind of black pepper. Mix well and roast for 30 minutes, turning the vegetables once or twice along the way.
Add the lime leaves, curry leaves and spring onion, and roast for a further 10 minutes, until the vegetables have taken on a nice golden-brown colour and the spring onions have softened.
Remove the tray from the oven, pour over the remaining lime juice, sprinkle over the coriander and serve hot.
This recipe was inspired by Yotam Ottolenghi
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