Roasted apple and coconut curry

I have never before experimented with apple in curry, but this is delicious and much appreciated by all the family…

Firstly, preheat the oven to 180 and dig out the largest roasting dish you own. I use a ceramic Pyrex dish that is about 35 by 25cm but larger would be fine.

Chop up half of a butternut squash, a whole cauliflower and one large red onion. Add these to the roasting dish along with some finely chopped fresh ginger. Drizzle with olive oil and bake for approximately 20 mins.

Now chop up a couple of apples (I used russets from the garden, but just whatever you have.) Add these to the roasting dish and bake for another 20 mins.

Next prepare the sauce. In a large jug mix two tins of coconut milk with curry paste. If you make your own paste then got for it. On this occasion I used half a jar of Patak’s. Mix together until the two are combined.

Check that the vegetables have had long enough in the oven (squash can be stubborn) then add the curry and coconut milk mixture. At this point I also added half a roasted chicken left over from the night before and a few handfuls of frozen peas. If you don’t have (or don’t eat) chicken, substitute with a tin of brown lentils.

Roast in the oven for a further ten mins and your curry is ready.

This meal is very flexible and I often make it to use up left over veg. So if you have lots of carrots, add these at the beginning with, or instead of, the squash. Peppers make a good substitute for apples etc.

Serve with brown rice and fresh coriander.