1. Prep your aromatics. Finely dice your onion and mince your garlic. Use a spoon to remove the skin from the ginger. Grate 2/3 of the ginger and slice the remaining into little matchsticks. Keep the ginger matchsticks to the side for later. Finely chop the chilli.

2. Prepare your spice mix. In a small bowl, mix together the ground coriander, cumin and cinnamon. Warm a large, dry pot over medium heat, and add the mustard and fenugreek seeds. Toast them for 30-60 seconds, moving regularly, until your fenugreek seeds are golden brown and fragrant, and your mustard seeds start to jump a little. Keep your eye on them so they don’t burn! Empty the toasted seeds into the bowl with your other ground spices.

3. Make your base. Add a tablespoon of sunflower oil to your large pot over medium heat. Add the diced onion and fry for 2 mins. Then add the garlic, ginger and chilli. Cook for another minute. Add the curry leaves, ground spices, toasted spice seeds and a tablespoon of water to the pot. Stir into the aromatics and fry for 1 minute until fragrant.

4. Fry chickpeas. Drain your chickpeas and add them to the pan too. Fry them for 10 minutes until they start to slightly brown. If they start to get too stuck to the bottom of the pan, add a splash of water to the pot to deglaze it.

5. Gently simmer. Add the coconut milk and vegetable stock to the pot. Bring to a boil and then turn down the heat to a gentle simmer. Simmer for 30-40 minutes.

6. Make dough for parathas. In a mixing bowl, mix the plain flour and salt. Add 1 teaspoon of sunflower oil (5ml) and the water. Use a metal spoon to mix everything together until a ball starts to form.

Then, lightly flour a surface and use your hands to bring together the ball and knead it until it forms a soft, non-sticky dough. If the dough is too sticky, slowly add more flour. If it’s too dry and breaks apart, wet your fingers before kneading to add more moisture to the ball. Repeat if necessary.

When your dough has formed, leave it to rest for 15 minutes.

7. Prep your kale. Take time now to remove any thick stems from your kale. Shred or tear the kale leaves into smaller, bitesize pieces.

8. Roll out your dough. Split the dough ball into 8 smaller balls. Take your first dough ball. Roll it out into a thin, flat round. Brush a thin layer of sunflower oil onto the rolled out dough.   Fold the dough in half, brush another thin layer of oil on top of the folded dough. Then fold that half to make a quarter. Now roll the quarter into a large flat round again – this is your paratha. You’ll have created layers underneath that will flake when cooked.

Repeat this process with the remaining dough balls.

9. Stir in the kale and ginger matchsticks. Add the shredded kale to the pan and heat gently while you cook the parathas. Stir in the ginger matchsticks from earlier.

10. Cook the parathas. Heat a large, flat frying pan over medium-high heat. When hot, add the first paratha to the pan. Cook until the dough starts to dry out on one side, then flip it. If it’s blistering too darkly then turn down the heat slightly. Cook until the paratha puffs up and the dough no longer looks wet. You may need to flip sides a couple of times.

Repeat this process with the remaining parathas. Stack the parathas on top of each other to stay moist.

11. Serve. Taste your curry and add a little more salt, if needed. Dish up the curry and serve the parathas on the side. Scoop up your curry with the parathas to soak up all the spices and flavours!

1. Preheat oven to 200c.


2. Cut the winter squash in half and remove the seeds. Chop squash into evenly-sized bitesize chunks (around 2cm). Peel or cut off the skin.

3. Add chopped squash to a large bowl. Add 1 tbsp olive oil and the oregano, rosemary and salt. Stir to coat every piece of squash.


4. Place the chopped squash on a roasting tray or baking sheet, ensuring pieces aren’t touching. Place the unpeeled, whole garlic cloves on the same tray too.


5. Place the tray in the oven for 25-30 minutes until the squash is slightly browned and tender. Toss them half way through roasting.


6. Put the bread and hazelnuts into a blender or food processor. Pulse until you have nutty breadcrumbs.

7. Heat a large frying pan over a medium heat. Add the breadcrumbs to the pan and spread evenly around the pan. Keep stirring them until they turn golden brown and you can smell the hazelnut – this will only take 2-3 mins. Don’t leave the pan or stop stirring – we don’t want them to burn! Once cooked, empty onto a plate immediately to stop the cooking.
 

8. Cook your spaghetti in salted water according to the pack’s instructions, but for 2 minutes less than instructed. Drain the spaghetti and reserve the pasta water from the pot.

9. Peel the skins from the roasted garlic cloves. 

9. Re-heat your large frying pan used earlier with 1 tbsp olive oil.


10. Add the kale and the peeled, roasted garlic cloves to the pan. Mash the roasted garlic cloves with a wooden spoon into the pan and kale. Don’t worry if there are a few small chunks. Fry the kale and garlic for another minute.

10. Add 250ml of the pasta water to the pan. Cover the pan and steam the garlicky kale for 3-4 minutes.


11. Add the drained pasta, roasted squash, nutritional yeast and 2 tbsp olive oil. Stir and cook for a further two minutes.


12. Add 3 tbsp hazelnut breadcrumb and lemon juice to the spaghetti. Mix in. Taste to see if anymore salt is needed.

12. Plate the spaghetti and top with more hazelnut breadcrumbs. Grind over black pepper. Serve.