If you like roasted vegetables and the taste of zesty coconut curry, this dish is the perfect combination and happens to be a perfect dish for autumn.
A selection of seasonal veg cut into chunky pieces- any vegetable that is good for roasting works:
Cauliflower, aubergine, sweet potato, potato, beans, squash
Spread in an oven dish,sprinkle some sea salt and pepper, glug some olive oil and place in a heated oven at 200c for about 35 minutes
Meanwhile prepare the curry sauce:
2 garlic cloves
1 thumb of ginger, peeled
1/2 fresh red or green chilli, roughly chopped (more or less, to taste)
1 tsp turmeric
1 onion or 2 leeks, roughly chopped (peel onion first)
1 heaped tbsp peanut butter
1 lime, juice and zest
A large handful of fresh mint and/or coriander
1 tbsp sesame oil
1 tbsp soy sauce
Place in a blender and whiz to form a paste add a tin of coconut milk and 250ml veg or chicken stock.
Pour the sauce into the roasting tray over the roast veg and Cook for a further 10 mins. Serve with rice ( sprinkled with toasted coconut is even better) and decorate with fresh mint or coriander leaves.