Rachel’s roasted vegetable coconut curry

2 tins of coconut milk

600ml vegetable stock

400ml natural yoghurt

4 large carrots, peeled and cut into 2cm cubes

6 parsnips, peeled, cores removed and flesh cut into 2cm cubes

700g sweet potatoes, peeled and cut into 2cm cubes

4 onions, peeled and cut into eighths

150g spinach (any large stalks removed before weighing), chopped

For the paste:

1 tbsp coriander seeds

2 tsp cumin seeds

2 tsp chana masala

50g root ginger, peeled and roughly chopped

12 garlic cloves, peeled

4 red chillis, de-seeded

200g onions, peeled and quartered

50ml vegetable oil

1 tbsp ground turmeric

2 tsp caster sugar

2 tsp salt

To serve:

large bunch of coriander, chopped

100g cashew nuts, toasted and chopped

200ml natural yoghurt or crème fraîche