Gordons veggie korma

Put the ginger, garlic, shallot, almonds and 1 tbsp of groundnut oil into a food processor and blend until you have a smooth paste. Set aside.

Pour the remaining oil into a wide, preferably non-stick, saucepan and place over a moderate heat. When the oil is hot, add the mustard seeds, cinnamon, star anise and dried curry leaves. Once the mustard seeds start to pop, add the onion. Stir and fry until the onion starts to turn golden brown.

Next add the ghee. Once it has melted, add the remaining dry spices and cook until they release their aroma. Stir in the paste made before, then the butternut squash, aubergines and courgettes. Sauté the vegetables while stirring constantly for a couple of minutes.

Once the pan starts to dry out, pour in the vegetable stock, along with the lentils and lime leaves. Cook for 20 minutes to allow the flavours to infuse. Add the coconut milk, lemon juice and spinach and cook for a further 5 minutes. Just before you are ready to serve, check for seasoning then stir in the coriander.