Roasted vegetable coconut curry/ based on a recipe by Able & Cole

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.

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