Ingredients

• Ingredients 2 x pots of Tideford Organics Vegan Coconut Korma (or another vegan korma sauce) ½ small cauliflower, cut into chunks 1 small aubergine, cut into chunks 1 red pepper, cut into chunks ½ teaspoon salt 2 tbsp sunflower oil 2 tbsp toasted flaked almonds 2 tbsp fresh coriander

Preparation

• Preparation Start by preheating your oven to 220℃ / 200℃ / gas mark 7 / 425F. Place the aubergine, cauliflower and red pepper in a roasting tray and scatter over the salt. Drizzle over 2 tablespoons of the oil, toss everything together and then spread out in a single layer. Roast in the oven for 15-20 minutes until the vegetables are soft and tinged with brown. Place the Korma sauce in a pan and add the roasted vegetables. Bring to a simmer and bubble gently for 5 minutes. Scatter with the toasted flaked almonds + the fresh coriander and serve with turmeric rice.