Root Vegetable Butter Masala

I am getting a bit fed up the last remnants of the winter root veggies, so fell back on my old friend curry to cheer them up a bit. This was OK. I wouldn't rush to make it again but I think that was more to do with too much passata and a not that amazing curry paste. N seemed to like it enough...

For 6 portions you need:
3 carrots, diced
2 parsnips, diced
1/2 celeriac, diced
1 onion, chopped
4 large new potatoes, diced
1 carton, passata
250ml water
1/4 jar curry paste
2 inch piece ginger, grated
50g butter
75g ground almonds

Saute the veggies for about 10 mins then add the curry paste. Heat for 5 mins or so. Add the passata and water and bring to the boil. Reduce to a simmer (uncovered) and cook for about an hour until the carrots and potatoes are done. Add the almonds and butter and heat gently for a further 5 mins. Serve with rice etc.