2tbsp olive oil 2onions, cut into wedges 2 potatoes, cut into 2.5cm (1in) cubes 2 parsnips, cut into 2.5cm (1in) cubes 500g (1lb) pumpkin, peeled and cut into 2.5cm (1in) cubes 1-2tbsp curry paste 375ml (13fl oz) vegetable stock salt and black pepper chopped fresh coriander garnish.

1- Heat the olive oil in a flameproof casserole. Add the onions and cook gently for 3-5 minutes or until softened.
2- Add the vegetables cubes. Curry paste, and stock season and bring to a boil. Cover and simmer, stirring, for 20 minutes.
3- Remove the vegetables with a slotted spoon and transfer to a warmed serving dish. Boil the sauce until reduced and thickened. Spoon the sauce over the vegetables, garnish with coriander, and serve hot.

Spicy pumpkin in a pie
Cool the vegetables and sauce transfer to pie dish, and top with ready rolled pastry. Bake at 190ْC (375ْF, Gas 5) for 15 minutes or until the pastry is cooked and the filling is hot