Recipe (serves 4):
3 tbsp olive oil.
5 cups (800g) butternut and orange sweet potato chunks.
50g Tikka Masala paste.
400g coconut milk.
1 cup (250ml) vegetable stock.
400g tin chickpeas, rinsed and drained.
½ teaspoon ground coriander.
2 generous handfuls curly kale.
½ cup tofu, cut into cubes (optional).
Fresh limes and chili, to finish (optional).
Preheat the oven to 200º C. Spread the butternut and sweet potato onto a lined and greased baking sheet. Drizzle with 2 tbsp olive oil and season with salt and freshly ground black pepper. Roast for 35-40 minutes.
Heat the curry paste, coconut milk and stock together in a deep saucepan. Simmer for about 10 minutes until the sauce is slightly thickened and reduced. Add the roast vegetables and simmer on low for 5 minutes. Heat the remaining oil in a pan and flash fry the kale for 2-3 minutes. Remove from the pan.
Add the chickpeas to the same pan and fry on high heat until golden and crisp. Season lightly with salt and ground coriander. Serve the butternut curry with steamed basmati rice, kale and chickpeas. Finish with a squeeze of fresh lime juice and extra chili if you like it hot.