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Make the most of the beautiful veg that we have available in these cold winter months by melding them together in this warming, cosy curry. Swede, turnip and cauliflower wrapped up together in a blanket of creamy, warm spices.

Serves 4.

Vegetable oil cooking spray
1 tsp brown mustard seeds
10 dried curry leaves
2 large echalion shallots, finely sliced into rings (use a mandolin if possible)
2cm fresh ginger, grated
½ tsp rushed chillies
½ tsp ground turmeric
1 tsp fennel seeds
1 tsp cumin seeds
200g chopped tinned tomatoes
250g mixed swede and turnip, diced
1 small cauliflower, broken into florets
1 tbsp dried coconut cream mixed with a little water
Handful of chopped fresh coriander
Steamed rice, mango chutney, and naan breads (optional) to serve

Heat the oil spray in a frying pan, then add the mustard seeds and curry leaves. Cook for a minute until the mustard seeds just start to pop (be careful not to let them burn), then add the shallots and ginger and fry for 3-4 minutes.

Add the dried chillies, turmeric, fennel and cumin seeds, then fry for 1 minute.

Add the tomatoes, swede and turnip and a good splash of water. Season, cover and simmer for 20 minutes, adding more water if necessary.

Stir through the coconut cream mixture and then the cauliflower, cover and simmer for 10 minutes.

Scatter with the coriander and serve with rice, mango chutney and warmed naan bread.