Prepare the tofu: Cut 300g firm tofu into cubes and marinate with 1 tbsp olive oil, 2 tbsp nooch, ½ tsp curry powder, ½ tsp garlic powder, ⅓ tsp salt, and 1 tbsp lemon juice

Roast the cauliflower: Break cauliflower into florets, toss with 1 tsp cumin, 1 tsp coriander, ⅓ tsp turmeric, salt and pepper, and roast until tender

Roast the sweet potatoes: Cut sweet potatoes into chunks, toss with 1 tsp cumin, 1 tsp smoked paprika, 1 tsp coriander, ⅓ tsp cinnamon, olive oil and salt, and roast until tender

Roast the butternut squash: Cut squash in half, remove seeds, score the flesh, toss with olive oil and salt, and roast until tender

Make the creamy sauce: Blend the roasted butternut squash flesh with 30g soaked cashews, 280g silken tofu, ⅓ cup nooch, juice of 1 lemon, ¼ tsp salt, black pepper, and a splash of water until smooth

Toast and grind the seeds: Toast 1 tsp cumin seeds and 1 tsp coriander seeds, then grind them

Prepare the curry base: Heat 2 tbsp olive oil in a large pan and sauté 1 finely diced red onion with a pinch of salt until softened

Add aromatics: Add 4cm grated ginger, 3 grated garlic cloves, and ½ finely chopped red chilli to the pan

Add ground spices: Stir in the toasted ground cumin and coriander seeds, then add ½ tbsp garam masala, 1.5 tsp coriander, 1.5 tsp cumin, ½ tbsp curry powder, ½ tsp turmeric, 2 tsp smoked paprika, ½ tsp cinnamon, pinch salt and black pepper

Add tomatoes and stock: Stir in 120g grated fresh tomatoes and 500ml vegetable stock

Add chickpeas: Add 240g cooked chickpeas to the curry

Combine components: Add the marinated tofu, roasted vegetables, and creamy sauce to the curry and simmer until heated through

Serve: Garnish with fresh coriander, nigella seeds, and yoghurt