This is a great winter warmer with some crusty bread so it went down a treat the other night. Serves two.
Start by heating some oil in a pan. Add two chopped onions, one chopped leek, two chopped chilis, four smashed garlic cloves and a piece of ginger about the size of the tip of your thumb also chopped up (the ginger not your thumb that’s more useful attached). As that frys off add the aromatics, two teaspoons of paprika, one of turmeric and two of Chinese curry powder.
It will probably start to dry out a bit , so sling in a glass of white wine and two teaspoons of Dijon mustard. then add the roughly cut up root veg : one butternut squash, three carrots and a parsnip. Once coated with the spicy sauce top up with boiling water, add a chicken stock cube and leave to simmer for an hour or so, checking every now and again that it hasn’t boiled dry.
Come back in an hour and give it a good seeing to with a hand blender, then it is ready to eat.