VEGGIE VINDALOO

Serves 6, freezes well

For the paste, you will need:

● 4 teaspoons whole cumin seeds

● 1 teaspoon whole cloves

● 2 whole star anise

● 1 teaspoon whole peppercorns

● ½ teaspoon ground cinnamon

● Up to 1 teaspoon chilli powder

● 10 cloves garlic, peeled

● Thumb-sized piece of fresh ginger, peeled

● Juice of 1 lemon

● You will also need:

● 2 tablespoons butter or coconut oil

● 3 brown onions, peeled and diced

● 1 x 400g tinned tomatoes

● 2 tablespoons maple syrup

● 300ml stock

● 2 trays of roasted vegetables

● Natural yoghurt, or fresh coriander and crispy poppadoms, to serve

1 In a pan over a medium-to-high heat, dry fry the whole cumin seeds, the whole cloves, the whole star anise and the whole peppercorns until your nostrils start dancing. Remove the pan from the heat, and pound the spices in a pestle and mortar until you have a fine powder. Add the ground cinnamon, the chilli powder, the raw garlic cloves, the ginger and the lemon juice. Pound everything until you have a smooth paste. Your vindaloo paste is ready.

2 In a heavy-based pot, gently heat some butter or coconut oil, whichever you are using. Sauté the diced onions for 12 minutes or until caramelised. Tip in the vindaloo paste, whack up the heat, and stir for one minute. Next, add the tinned tomatoes, the maple syrup and the stock. Let it reduce and putt-putter for 10 minutes, then add the roasted veg to the pot.

3 Cook for a further 15 minutes. Serve in deep bowls alongside natural yoghurt, or fresh coriander and crispy poppadoms if you have some. ●