Roasted root vegetable balti recipe

1. Preheat the oven to gas 6, 200°C, fan 180°C. Scrub the carrots, scrub and carefully halve the butternut squash, scoop out the seeds, then cut both into 3cm chunks.
2. Click off and discard the tatty outer leaves from the cauliflower, then break into florets and roughly chop the stem.
3. Peel the onions and cut into wedges. Roughly chop the coriander leaves, finely chop the coriander stalks.
4. Split the veg, coriander stalks, curry paste and tomato purée between 2 large, shallow, flameproof roasting trays, drizzle each tray with ½ tbsp of oil, and toss to coat. Season with a pinch of sea salt and black pepper, then roast for 1 hr, or until golden, tossing halfway.
5. After 30 mins, cook the rice in a pan of boiling salted water according to the packet instructions, then drain and keep warm until needed.
6. Remove one tray of veg from the oven and pop on the hob over a medium heat. Pour in 250ml of boiling water, then roughly mash with a potato masher and leave to simmer for a few mins or until thickened. Remove from the heat.
7. Cook the poppadoms in the microwave according to the packet instructions, then break into pieces.
8. Remove the second tray of veg from the oven and spoon into the mashed veg. Put the empty pan on the hob and deglaze with 200ml water, scraping up all the gnarly bits from the bottom, then add to the curry and toss to combine.
9. Finely grate the lemon zest and set aside, then squeeze the juice into the curry.
10. Stir through half the yogurt and season to taste. Plate up with the rice, then top with a dollop of yogurt, a sprinkling of lemon zest and the coriander leaves. Serve with the poppadoms – try one crumbled over your curry for added texture and crunch. Delicious!

Jamie's tip: "Better for you than a takeaway, my meat-free curry counts as 3 of your 5-a-day and does away with excess oil and cream by mashing half to create a saucy vibe with unbeatable flavour."

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