10 minutes prep time

1 hour cooking time

Ingredients

• 1 sweet potato
• ½ butternut squash
• 2 ordinary potatoes
• Cauliflower bunch
• 2 carrots
• Oat milk (or any dairy alternative)
• 1 onion
• 4 garlic cloves
• 2 green chillies
• Ginger (2 inches)

Seasonings

• Paprika
• Bay leaves (2)
• Fresh coriander
• Cardamom (grounded or pods)
• garam masala mix (Consists of cloves, star aniseed, cassia sticks, and cumin)
• Turmeric
• Salt + pepper

Optional

• Fresh coriander
• Mixed herbs

Equipment

• blender

Step 1) Let’s begin by peeling all our vegetables

• This includes our sweet potato, ordinary potatoes, carrots, butternut squash, and the onion, garlic and ginger for later.
• Usually take between 5 and 10 minutes.
  

Step 2) Slice The sweet potato, carrots and squash into bitesize pieces.

Step 3) Take 2-3 handfuls of the sweet potato and squash and place them into a pot to be boiled.

• They should be soft in about 30 mins
• Add whatever spices you’ve got to the pot to increase the flavour a little. (It will be blended up later but the spices still make a difference.

Step 4) Now place the rest of you’re chopped-up vegetables on a baking sheet and sprinkle salt, paprika and black pepper over ’em.

Step 5) Place them in the oven at gas mark 7 (220°c) for 30-45 minutes

• If you want your veg to be more crunchy and crisp, leave them in there on the longer side. If you prefer softer vegetables take them out before they begin to crisp up (around the 30-minute mark)

Step 6) Now that the veg has been fully prepared, let’s get started on the curry. Dice the onion, garlic, green chillies and ginger.

• If you don’t like spice, remove the seeds from the green chilly, to do this slice the chilly lengthways and deseed, then dice up nice and small.

Step 7) Now set a pan on medium-high heat, and throw in your aromatics to dry roast. This includes your:

• Cloves
• Cardamom
• star aniseed,
• cassia sticks
• cumin

Step 8) After about 3 minutes of dry roasting, add two heaping tablespoons of olive oil.

Step 9) Once you hear sizzling and crackling, you know the oil is hot and ready, so throw in your diced onions and 1 bay leaf for good measure

Step 10) When the onions have reached your preferred colour and texture, add in your garlic, ginger and chillies, alongside 1-2 teaspoons of the following spices:

• Paprika
• Turmeric
• Black pepper

Then mix in well,

• Be sure to deglaze the pan with water if needed. (We don’t want all those good flavours getting stuck to the pan)

Step 11) Let’s pour our boiled sweet potato and squash into the blender.

• You can pour a bit of the boiled water out like I did, but keep most of the water in. It’s filled with flavour and nutrients

Step 12) Pour in between 200-400ml of non-dairy milk. (This will be added to the blender, so more milk = more liquid. I used 200 ml)

Step 13) Blend to a smooth consistency then pour into the pan, add in your baked vegetables from the oven and mix in well.

Step 14) To finish off, garnish with mixed herbs and coriander, then leave to simmer on low for 5 minutes to allow those flavours to soak in.

Finished!