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PdfPreheat the oven to the required temperature.
In an oven-safe dish, combine the cabbage, carrots, potato, butternut squash, serrano pepper, and onion.
Add the stock of choice, garlic, ground coriander, curry powder, turmeric, cumin, lemongrass paste, roasted garlic seasoning, salt, pepper, curry paste, garam masala, and methi powder.
Optionally, add leftover chicken or paneer.
Bake the dish covered for about 45 minutes or until the vegetables are tender.
Thicken the curry by mashing a few vegetables or adding a thickener like Wondra.
Stir in coconut milk and a dollop of yogurt to taste.
Adjust the seasonings as needed.
Serve the vegetable curry over rice or couscous.