Roast vegetable & chickpea curry

Serves 4 For the paste:

1 onion 3 cloves garlic 1 inch of ginger, peeled 1 red chilli 1 tsp, heaped, garam masala 1 tsp, heaped, ground turmeric Zest and juice of 1 lime 2 tbsp olive oil

For the curry:

1 courgette, diced 200g mushrooms, sliced 150g cauliflower florets 1 tbsp olive oil (plus a splash for frying) 2 tins coconut milk 1 tbsp soy sauce Salt and pepper 1 tin chickpeas, drained Lime and chopped coriander, to serve TO MAKE the curry paste, blitz all the ingredients together in a food processor. Meanwhile, heat the oven to 180c/fan 160c/gas 4 and roast the courgette, mushrooms and cauliflower, drizzled in olive oil, in an ovenproof dish for 20 minutes. Next, heat a splash of olive oil in a large pan and pour in the paste. Cook over a low heat, stirring regularly for 10 minutes. Pour in the coconut milk and bring to a simmer, add the soy sauce and season with black pepper and a little salt if needed. Simmer for about 10 minutes to allow the flavours to develop. Next, add the roasted vegetables and chickpeas to the pan and cook for a further 5 minutes until everything is warmed through. Serve with cooked brown rice, chopped coriander and lime wedges.