TOFU:

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300g block of tofu

1 tbsp olive oil

2 tbsp nooch

½ tsp curry powder

½ tsp garlic powder

⅓ tsp salt

1 tbsp lemon juice

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VEGGIES:

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½ large cauliflower, or a whole small one

1 tsp cumin

1 tsp coriander-⅓ tsp turmeric

salt and pepper

2 large or three medium/ small sweet potatoes

1 tsp cumin-1 tsp smoked paprika

1 tsp coriander

⅓ tsp cinnamon

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SAUCE:

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½ a butternut squash, seeds removed and cross scored

30g soaked cashews

280g silken tofu

⅓ cup nooch

Juice of one lemon

¼ tsp salt

Black pepper

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REMAINDER:

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2 tbsp olive oil

1 tsp cumin seeds, toasted and ground

1 tsp coriander seeds, toasted and ground

1 red onion, finely diced

Pinch salt

4cm piece of ginger, grated

3 garlic cloves, grated

½ a red chilli, deseeded and finely chopped (omit if you like less spice)

Ground spices: 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, pinch black pepper

120g grated fresh tomatoes or canned chopped tomatoes (about half a tin)

240g cooked chickpeas

½ a litre of veg stock

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SERVING:

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coriander

nigella seeds

yoghurt

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1. Pre heat oven to 200c

2. Break the cauli into florets, chop the sweet potato into medium chunks. Transfer to a baking tray, cover in oil, spices and salt. Score and oil the squash, then place cut side down on another tray. Oil the other side. Roast everything for 30-35 mins until taking on a nice golden colour.

3. Soak the nuts in boiling water and set aside. Tear the tofu into irregular chunks. Add all the tofu marinade ingredients to the tofu and combine. Set aside in the fridge.

4. Chop all you aromatics, grate your fresh tomatoes and measure out spices. Toast the whole spices in a dry frying pan, then bash in a pestle and mortar.

5. Fry the whole bashed spices in olive oil for 1 min, then add the onion and a pinch of salt. Fry on a medium heat for 8-10 mins. Add the ginger, garlic and chilli, fry 3 mins more or until the raw aroma of garlic and ginger has subsided. Add the dry spices and some more olive oil, fry for ½ mins more, add the grated tomatoes and another pinch of salt. Fry until they turn a dark shade of red, about 5 mins. Add the chickpeas and stock, bring the heat up then reduce and simmer for 10 mins.

6. Take the sweet potato and cauli out the oven when finished roasting. Transfer to a bowl. Take the tofu out the fridge and transfer to the same baking tray. Bake for 10-15 mins, until the tofu is taking on a little char.

7. Take the squash out, allow to cool. Scoop out the flesh and add it to a blender with the other creamy sauce ingredients. Blend until smooth, then add to the spicy chickpea mixture, reserving a little for garnish. Stir through most of the roasted veg, saving some for decoration.

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