This time of year calls for hearty, comforting dinners and this is just that. This is a vegetarian curry but feel free to add in chicken or prawns to your liking. I used pumpkin which adds amazing flavour and texture but when they go out of season (sadly!) you can sub in sweet potato. A great curry is down to a great curry paste and mine is really simple but incredibly fragrant and flavourful, so gorgeous with the luxurious coconut milk. Whether you’re sitting down for a family dinner or curling up by the fire with a bowl on your lap, this curry is sure to hit the spot.
Serves 4-6