This episode is brought to you in partnership with Sainsbury's.

Join me for a cook-a-long episode where I create the a warming Autumnal Veggie Curry from the Sainsbury's website and answer questions about; cooking for one, efficient batch cooking, adding new foods and variety to your diet and why sometimes forgetting everything you thought you knew about cooking is the best place to start when trying new things.

Sainsbury's Autumnal Veggie Curry - click here to bookmark the recipe.

Ingredients - click here to buy online on Sainsbury's.co.uk

Ready in 40 minutes. 30 minutes cooking time, 10 minutes prep. Serves 6.

400g squash cut into chunks

1 sweet potato cut into chunks

1 red pepper - deseeded and roughly chopped

2 tbsp vegetable oil

2 tsp coriander seeds

2 tsp cumin seeds

1 red onion diced

2 cm fresh ginger finely grated

2 cloves of garlic (no judgement if you throw in a few more)

1 red chilli finely chopped

1 tsp ground cumin

2 tsp garam masala

1 tsp turmeric

250g cherry tomatoes

1 x 400g tin of chickpeas

1 tbsp tomato purée

1 x 400g tin light coconut milk

20g fresh coriander, roughly chopped

Squeeze of lime to garnish

Method:

1. Pre-heat the oven to 200c/180 fan.
2. Place the squash, sweet potato, aubergine and red pepper into a large bowl and drizzle with the oil, coriander and cumin seeds. Mix together and place on a large roasting tray. Season with salt and black pepper.
3. Place in the oven and roast the squash, sweet potato , aubergine and red pepper for 20 minutes. Remove and set aside.
4. Meanwhile in a large, deep sided frying pan add the oil and red onion and cook for 5 minutes over a medium heat. Add the ginger, garlic and chilli and cook for a further 2 minutes. Add the ground cumin, ground coriander, turmeric and garam masala and cook for a further 1 minute.
5. Add the cherry tomatoes and 100ml water and simmer 2-3 minutes until the cherry tomatoes have completely broken down. Add a little water if the pan starts drying out.
6. Add the chickpeas, roasted vegetables, tomato purée and coconut milk and bring to a simmer. Cook for 10 minutes. Sprinkle over coriander and serve with a squeeze of lime.

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