Ingredients 3 carrots, peeled and cut into 3 cm length 2 parnips, peeled and cut into 3 cm length 1 hokkaido pumpkin, peeled and cut roughly 2 big potatoes, peeled and cut roughly 3 sweet potatoes, peeled and cut roughly 1 red onion, quartered 200 gr kale, with the stock removed and roughly torn 1 can of coconut milk, full fat
2 tbsp red curry paste 350 ml vegetable stock ½ tsp turmeric Juice of 1 lime/lemon (to taste) Optional - 1 bunch fresh coriander (to serve)
Instructions Pre-heat the oven to 200C. Place the carrots and parsnip in a roasting tin, drizzle with a little oil and roast for 10 minutes. Add the pumpkin, potatoes, sweet potatoes and red onion. Add a drizzle of olive oil and roast for about 30 minutes, until tender. Pour half the tin of coconut milk in a heavy-bottomed saucepan and heat it, over a medium heat, with the curry paste. Whisk until nicely combined. Add the rest of the coconut milk, turmeric and torn kale. Cover and cook for 5 minutes. Add the roasted veg and coat them in the coconut milk mixture. When you're ready to serve, squeeze the lime/lemon juice, sprinkle over the coriander and serve with brown rice and plain yogurt.