Butternut Squash and Caulfower Curry

Serves 2

Ingredients

1/2 Buttetnut Squash, peeled, cut into 2cm chunks

1/2 head of Cauliflower, cut into florets

1 tablespoon olive oil

1 onion, diced

1 garlic clove, crushed

2cm root ginger, peeled and grated.

1 tablespoon Garam Masala

1 tablespoon Cumin Seeds

2 tablespoons mild curry powder

1 teaspoon turmeric

1 tablespoon tomato puree

1 tin light coconut milk

1 vegetable stock cube/pot

Steps

Cook butternut squash on a tray in preheated oven, coated in a little oil for 45 mins – 1 hr at 180 degrees, or approx 30 mins in an Actifryer. They should feel soft and look caramelized before taking out. In meantime make sauce:

Heat oil in a wide pan over a low heat, add onions and soften for 5 mins.

Add cumin, garam masala, curry powder and turmeric. Stir and simmer for another 5 mins.

Add ginger and garlic. Cook for 2 minutes.

If needed, add a splash of water to loosen spices and onions into almost a paste.

Add caulfower florets and tomato puree. Stir until coated in spices.

Add coconut milk and vegetable stock. Stir, cover and simmer.

After 20 minutes, add in the cooked butternut squash and simmer for a further 15 mins (enough time to boil some rice!). If mixture is a little loose, uncover and allow to reduce.

Serve with rice, naan and poppadoms!

Crunchy Mayo Veg filled Baked Sweet Potato

Ingredients

1 large sweet potato (bigger the better!)

Handful of plum or cherry tomatoes

Two thick slices of cucumber

A quarter bell pepper (your preferred colour!)

3 pickled gherkin slices

1 dessert spoon of vegan Mayo

Vegan cheese

Steps

Bake sweet potato for at least 1 hour at 200 degrees in oven or airfryer with paddle taken out, until soft all the way through.

Cut the tomatoes, cucumber, pepper and gherkin into small chunks and mix with the mayo. Season well with salt and pepper.

Slice open sweet potato, spoon in crunchy filling, top with grated vegan cheese… enjoy!