Roasted vegetable coconut curry

Preheat the oven to 170C/150C fan/gas 3.

For the paste: fry the coriander, cumin and chana masala together in a small dry frying pan over a medium heat, for about 1 minute, tossing frequently, or until they start to pop. Tip them into a spice grinder and grind to a powder, or crush with a pestle and mortar.

Place the onions, ginger, garlic, chillies and vegetable oil into a food processor and blend for 2-3 minutes or until smooth. Pour the paste into a large saucepan or casserole dish and stir in the fried, ground spices, along with the turmeric, sugar and 2 tsp salt.

Place over a medium-low heat and cook, stirring occasionally, for about 5 minutes or until any excess moisture has evaporated. Remove from the heat and pour half of the cooked paste into a large bowl, leaving the rest in the pan.

For the curry: pour the coconut milk and vegetable stock into the pan containing half of the paste and stir to combine. Place over a low-medium heat and simmer gently for 15 minutes to reduce in volume slightly. Set aside.

Meanwhile, stir the yoghurt into the other half of the paste in the bowl, then add the root vegetables and onions and stir to coat. Tip into 1 large or 2 smaller roasting tins and cook in the oven for about 1 hour, or until softened and lightly browned.

Remove the vegetables from the oven and add to the pan containing the coconut sauce. Place over a medium heat for a few minutes to warm through, then stir in the spinach and cook until wilted.

Spoon the curry into warm bowls, top with the coriander and cashew nuts and add a spoonful of yoghurt or crème fraîche. Serve with plain rice.