Japanese curry gratin

Serves 4

• 0 carrots
• 0.5 cauliflower
• 500g potatoes
• 4 tbsp oil
• 0 Salt
• 250g onion
• 15g ginger
• 1 green chilli
• 6 cloves garlic
• 2 tomatoes
• 0.5 green apple
• 0.5 banana
• 30g mild madras curry powder
• 2 tbsp garam masala
• 750g chicken stock
• 60g butter
• 6 tbsp plain flour
• 2 tbsp ketchup
• 2 tbsp soy sauce
• 100g cheddar

Step 1
Heat the oven to 180C/350F/gas mark 4.

Step 2
Toss the carrots, cauliflower and potatoes in oil and salt, then roast in a casserole for 40 minutes, until soft and brown.

Step 3
Then lift out of the dish and set aside.

Step 4
Heat four tablespoons of oil in a deep saucepan, add the onion, ginger and chilli, and fry until the onions are soft and brown.

Step 5
Add the garlic and cook until it softens, then add the tomatoes, apple and banana, and cook until soft.

Step 6
Add the spices and cook for a few minutes, stirring all the time, until they turn aromatic.

Step 7
Add the stock and bring to a boil.

Step 8
Boil for about 10 minutes, for the flavours to come together, then transfer to a blender and processuntil smooth.

Step 9
In another pan, melt the butter, add the flour and stir until the mixture turns amber in colour.

Step 10
Add the curry sauce and whisk to thicken.

Step 11
Add the ketchup and soy sauce, taste, and adjust the seasoning with more salt, as needed.

Step 12
Scoop the rice into the casserole dish, top with the roasted veg, then the sauce and finally the cheese.

Step 13
Put under a high grill until the cheese melts and starts to brown.