Step 1

Season vegetables, drizzle with oil and 100ml of the bulldog sauce, roast on 200c for 15-20 mins until golden and delicious with still a little bit of texture remaining, set aside.

Step 2

In large pot on high heat, caramelise onions and in oil, once caramelised, drizzle with remaining bulldog sauce, cook for 2 minutes then add boiling water. bring to boil, once boiled stir through your chopped up curry paste cook out on low for 45 minutes, constantly stirring to ensure curry sauce doesn’t stick and burn on base of pot

Step 3

once curry sauce has cooked stir through vegetables and serve with rice, fried egg, sliced spring onion and sesame seeds