Bonus Episode | LIVE from the kitchen.

This episode is brought to you in partnership with Sainsbury's.Join me for a cook-a-long episode where I create the a warming Autumnal Veggie Curry from the Sainsbury's website and answer questions about; cooking for one, efficient batch cooking, adding new foods and variety to your diet and why sometimes forgetting everything you thought you knew about cooking is the best place to start when trying new things.Sainsbury's Autumnal Veggie Curry - click here to bookmark the recipe.Ingredients - click here to buy online on Sainsbury's.co.ukReady in 40 minutes. 30 minutes cooking time, 10 minutes prep. Serves 6.400g squash cut into chunks1 sweet potato cut into chunks1 red pepper - deseeded and roughly chopped2 tbsp vegetable oil2 tsp coriander seeds2 tsp cumin seeds1 red onion diced2 cm fresh ginger finely grated2 cloves of garlic (no judgement if you throw in a few more)1 red chilli finely chopped1 tsp ground cumin2 tsp garam masala1 tsp turmeric250g cherry tomatoes1 x 400g tin of chickpeas1 tbsp tomato purée1 x 400g tin light coconut milk20g fresh coriander, roughly choppedSqueeze of lime to garnishMethod:Pre-heat the oven to 200c/180 fan.Place the squash, sweet potato, aubergine and red pepper into a large bowl and drizzle with the oil, coriander and cumin seeds. Mix together and place on a large roasting tray. Season with salt and black pepper.Place in the oven and roast the squash, sweet potato , aubergine and red pepper for 20 minutes. Remove and set aside.Meanwhile in a large, deep sided frying pan add the oil and red onion and cook for 5 minutes over a medium heat. Add the ginger, garlic and chilli and cook for a further 2 minutes. Add the ground cumin, ground coriander, turmeric and garam masala and cook for a further 1 minute.Add the cherry tomatoes and 100ml water and simmer 2-3 minutes until the cherry tomatoes have completely broken down. Add a little water if the pan starts drying out.Add the chickpeas, roasted vegetables, tomato purée and coconut milk and bring to a simmer. Cook for 10 minutes. Sprinkle over coriander and serve with a squeeze of lime.To join the closed Facebook group for the podcast click here >> The Emma Guns Show Forum.To follow me on social media >> Twitter | Instagram.Hey! Why not share your thoughts and insights to make your listening experience even better. Complete this listener survey to tell me what you want to hear: http://bit.ly/theemmagunsshow-survey Hosted on Acast. See acast.com/privacy for more information.