• 150g red skinned peanuts (unsalted and unroasted)
• 25g Jaggery, finely chopped
• 3 tbsp ground coriander
• 2 tsp ground turmeric
• 1 ¼ tsp salt
• 1 tsp cumin seeds
• ¼ tsp asafeteida
• 1 large tomato, chopped
• 4 cm fresh ginger, roughly chopped
• 3 tsp red chilli powder
• 50g fresh coriander
• 40ml extra virgin olive oil, plus a little extra for frying
• 300g aubergine / baby aubergines, chopped into 2cm pieces
• 120g butternut squash, chopped into 2cm pieces
• 200g celeriac, chopped into 2cm pieces

Method

• Roughly chop the peanuts into halves, then add them and the ground coriander, turmeric, salt, tomato and cumin seeds into a large bowl.  Mix together and leave for a few minutes to infuse.
• Add the ginger, chilli powder, oil and fresh coriander to the blender and blitz until it forms a paste.  Add this to the peanut mixture in the bowl and mix to combine.
• Add the chopped vegetables to the bowl and mix well so that the marinade covers all the vegetables.
• Add about 1 tbsp olive oil to a large pan and when hot, add the mixture along with 350ml of hot water, cover and bring to the boil. Cook on a high heat for 2 minutes, then reduce to a simmer and cook for a further 25 minutes, stirring regularly.
• Check to ensure all the vegetables are cooked, then turn off the heat and leave to rest for 20 minutes.