Ingredients
Serves 4
For the roasted veg
- 400g butternut squash, peeled and diced
- 3 large carrots, peeled and chopped
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp smoked paprika
For the curry
- 2 medium onions, diced
- 3 garlic cloves, chopped
- 2cm grated fresh ginger
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¾ to 1 tbsp mild curry powder (add more if you like it hot) or curry paste if you prefer it
- 400g tinned chopped tomatoes
- 400g tinned chickpeas, drained and rinsed
- 100ml vegetable stock
- 400ml tinned coconut milk
- 100g baby spinach
- Salt and black pepper
- Olive oil
- Lime juice
- Flaked almonds
- Garnish with fresh coriander and serve with rice and a dollop of sour cream
Method
- Preheat the oven to 200°C/Fan 180°C/gas 6. Place the diced sweet potatoes and carrots on a roasting tray. Drizzle with oil and add the ground cumin and coriander. Season with salt and freshly ground black pepper.
- Roast for about 20 to 25 minutes until golden and caramelised. Set aside.
- For the curry, in a large saucepan, add a little oil and add the chopped onions, sauté for 5 to 6 minutes before adding the garlic, ginger, spices and curry powder and cook for 1 minute, keep stirring.
- Add the tinned tomatoes, chickpeas, vegetable stock and season with salt and freshly ground black pepper. Simmer for about 25 minutes.
- Stir in the coconut milk and bring to a simmer for about 5 minutes before adding the roasted vegetables and baby spinach and heat through.
- Check the seasoning, adding as needed – a spritz of lime can lift flavour well. Garnish with flaked almonds and fresh coriander and serve with rice
Chef's tips:
- This recipe can be batch-cooked as well as frozen (cool quickly to freeze).
- It will keep for 3 days in the fridge.
- Lime juice lifts the flavour of this dish beautifully
- Add prawns or chicken to this dish for a non-vegetarian option
