Roasted vegetable coconut curry

For the paste: preheat the oven to 170C/gas 3. Place a small frying pan on a medium heat and add the coriander, cumin and chana masala. Cook, tossing frequently, for about 1 minute or until they start to pop, then crush.

Place the ginger, garlic, chillies, onions and vegetable oil in a food processor and whiz for 2–3 minutes or until smooth. Pour into a large saucepan or casserole dish and stir in the ground spices, along with the turmeric, sugar and 2 teaspoons of salt. Place on a medium–low heat and cook, stirring occasionally, for about 5 minutes or until the mixture has reduced slightly.

For the curry: remove the paste from the heat and pour half into a large bowl. Add the coconut milk and stock into the remaining half in the saucepan or casserole dish, stirring to combine. Leave to simmer and reduce for 15 minutes.

Stir the yogurt into the spice paste in the bowl, then add the vegetables and onions and stir to coat. Tip into 1–2 roasting tins and cook in the oven for about 1 hour or until lightly browned.

Remove the vegetables from the oven and add to the saucepan or casserole dish. Place on a medium heat for a few minutes to warm through, then stir in the spinach and spoon into bowls with a sprinkling of fresh coriander, a scattering of toasted nuts and a spoonful of yogurt or crème fraîche.