We’ve teamed up with LFHW (Love food hate waste) to show you how to make use of all your veggies with this delicious roasted vegetable curry, Keep the skin on nuh man! saves you time from all that peeling and saves the environment too! #Compleating


150g Butternut squash skin on

150g Sweet potatoes skin on

150g Irish potatoes skin on

Drizzle of olive oil

1 medium onion diced

1 medium red onion diced

4 garlic cloves diced

3 spring onions diced

Thumb of ginger diced skin on

2 large tomatoes chopped

1 tsp. sea salt

1 tbsp. black pepper

3 tbsp. Curry powder

1tsp cumin

1 tsp. Paprika/ chilli

100ml coconut milk

100ml vegetable stock

Bunch of fresh thyme

Handful of fresh Callalloo or spinach

1 scotch bonnet pepper

lime zest


Firstly wash your vegetables and dice up into cubes. Then add to a baking tray then drizzle some olive oil and mix together and place in a pre-heated oven for 45 mins on 140 degrees until tender.

Now you’ll need a frying pan and some olive oil on a high heat, then add onions, garlic, ginger, spring onions and tomatoes and cook down until soft, then season with salt, pepper, curry and paprika, and mix and add coconut milk and make a thick paste.

Now take the roasted vegetable out of the oven, and add to the frying pan, then mix together, add some vegetable stock, fresh thyme, Callaloo/ spinach, and scotch bonnet pepper, then cook down until ready. garnish with lime zest