- 750g mixed root veg*
- 2 large onions
- Sea salt and freshly ground pepper
- A gloss of olive oil
- 1 tbsp mild curry powder
- ½ tsp ground ginger or 2 tsp freshly grated ginger
- ½ tsp ground cinnamon
- A pinch of ground cloves
- 400ml coconut milk
- 500-750ml veg or poultry stock, warmed
- 1-2 limes, zest and juice (optional)
- A dollop of natural yogurt or coconut milk, to serve
- A pinch of cumin seeds, to serve (optional)
*Carrots, celeriac, swede… you could even throw some beetroot in there. This weight is for raw veg. If using leftover roast veg, you’ll need roughly 400g cold, roasted roots. If using leftover roast veg simply warm them with the spices, the coconut milk and two finely chopped and cooked onions, then blend as above.
1. Preheat your oven to 200°C/Gas 6. Place a large roasting tin in the oven to heat up.
2. Peel your roots. Chop into smallish chunks – the smaller they are, the faster they’ll cook. Peel and slice your onions. Toss the roots and onions in a bowl with salt, pepper and a gloss of oil.
3. Tumble the veg into your warmed roasting tin. Spread in an even layer. Roast for 45 mins or till tender and golden around the edges.
4. Transfer the warm roots to a food processor, blender or a pot you can stick a hand blender down into. Fold in the curry powder, ginger, cinnamon and cloves. Pour in the coconut milk. Start blending.
5. Gradually trickle in the warm stock till it’s the right consistency for you. Taste. Add a bit of lime zest and juice if you like. Season and tweak spicing to please your taste buds.
6. Beautiful with a swirl of yogurt or thick coconut milk and a sprinkling of cumin seeds on top.