Ingredients – Serves 4

• 400g Sweet Potato, diced into 2cm pieces
• 500g squash, diced into 2cm pieces
• 150g carrots, diced into 2cm pieces
• Extra virgin olive oil
• 2 large onions, finely sliced
• 7 green cardamom pods
• 1 ½ tsp poppy seeds
• 2 cloves
• 1 bay leaf
• 50g cashew nuts
• 75g blanched almonds
• 2cm piece of ginger
• 2 fresh green chillies
• 3 garlic cloves
• ½ tsp ground nutmeg
• ½ tsp ground turmeric
• 400ml coconut milk (or 100g Coconut block + 400ml water)
• 2 limes
• 30g fresh coriander to serve
• 2 spring onions, chopped to serve

Method

• Cut the sweet potato, squash and carrots into 2cm chunks and either roast in the oven for 30 minutes or saute in a pan with oil.  Remove when softened and brown
• Bash open the cardamom pods and extract the seeds.  Add the cardamom seeds to a frying pan along with the poppy seeds and cloves – toast for 2 minutes.
• Lower the heat and add 1 tablespoon of oil, followed by the onions, bay leaf, cashews and 50g on the blanched almonds.  Stir and cook for 12 minutes until the onions are soft and the nuts are golden.
• Slice the garlic and roughly chop the ginger and finely chop the chillies.  Adding them all to the pan, along with the ground nutmeg and turmeric.  Fry for two minutes
• Take off the heat and leave to cool for 5 minutes,  removing the bay leaf.
• Add the mix to the blender along with 200ml of the coconut milk and whizz to a smooth paste.  Pour back into the pan and put on to a medium heat.
• Add the roasted vegetables to he pan along with the rest of the coconut milk and stir gently until well mixed.  Reduce to a simmer and cook for 5 minutes, adding a splash of water if the sauce is too thick.