Step 1

1. Roast the sweet potato | Cut the sweet potatoes into bite-sized pieces and place into a large baking tray | Add the curry powder, a good drizzle of olive oil and a pinch of salt | Mix well and roast for 20 - 25 minutes until soft

Step 2

2. Start the curry paste | Peel and slice the shallots and garlic | Place a pan over a medium heat and add a drizzle of olive oil | Once warm, add the sliced shallots, onions and a pinch of salt | Mix well and cook for 5-10 minutes, or until the shallots turn soft | Once cooked, leave to cool a little before spooning into a powerful blender

Step 3

3. Blend the curry paste | To the food processor, add the ginger, coriander, the juice of 1 lime, the miso paste, turmeric, curry powder, brown sugar, cashews and a pinch of salt | Blend until smooth, adding a dash of almond milk as needed to make it blend into a thick, smooth paste

Step 4

4. Make the curry | Place a large pan over a medium heat and add a tablespoon of olive oil | Roughly chop the mushrooms and add to the pan with a pinch of salt, mix well and cook until soft (about 5-10 minutes) | Once soft, add the curry paste and cook for another 5-10 minutes | Once the paste is cooked, pour in the coconut milk and allow to bubble away for another 10 minutes

Step 5

5. While the curry is simmering, blanch the remaining vegetables | Chop the baby sweetcorn and tenderstem broccoli and blanch in a pan of boiling water over a medium heat for a few minutes | Once cooked, drain and leave to one side until needed

Step 6

6. Add all of the roasted vegetables to the curry | Spoon all of the roasted vegetables into the curry and mix well

Step 7

7. Time to serve | Serve the curry with a side of rice and some fresh chillies and coriander sprinkled on top