Ingredients

• 2 tbsp sunflower oil
• or groundnut oil
• 3 onions
• peeled
• finely chopped
• 4 garlic cloves
• peeled
• crushed to a paste with the edge of a knife
• 4cm/1½in piece fresh root ginger
• peeled
• finely chopped or grated
• 1 Scotch bonnet chilli
• seeds removed
• chopped
• ½ tsp freshly ground black pepper
• 1 tsp ground turmeric
• 1½ tsp ground coriander
• 1 cinnamon stick
• broken in half
• 300g/10½oz carrots
• peeled
• cut into equal-sized pieces
• 300g/10½oz parsnips
• peeled
• cut into equal-sized pieces
• 300g/10½oz sweet potatoes
• peeled
• cut into equal-sized pieces
• 400g/14oz small waxy potatoes
• halved lengthways
• 1 litre/1¾ pints vegetable stock
• or water
• 2 fresh bay leaves
• 2 tbsp tomato purée
• pinch soft dark brown sugar
• 75g/2½oz cashew nuts
• crushed
• plus extra
• chopped
• to serve
• salt and freshly ground black pepper
• 100g/3½oz French beans
• trimmed
• cut in half
• 200g/7oz baby spinach leaves
• washed
• 4 tbsp double cream
• 1 lime
• juice only
• 75g/2½oz desiccated coconut
• just covered with boiling water and set aside to soak for 30 minutes
• ½ tsp mustard seeds
• 2 tsp caster sugar
• ½ tbsp rum
• pinch salt
• 2 ripe mangoes
• peeled
• stones removed
• julienned
• 2 red chillies
• cut in half
• seeds removed
• very finely sliced
• 1-2 limes
• juice only
• handful fresh mint leaves

Directions

• For the hot hot roots
• heat the oil in a casserole over a medium heat and add the onions. Fry for 4-5 minutes
• or until golden-brown
• stirring well to ensure they don't burn. Add the garlic
• ginger and chilli and cook for a further 5-6 minutes
• stirring regularly
• then add the spices and cook for a further minute
• or until fragrant.
• Stir in the carrots
• parsnips
• sweet potatoes and potatoes and continue to cook for 4-5 minutes
• or until softened and golden-brown. Add the vegetable stock (or water)
• bay leaves
• tomato purée
• soft dark brown sugar and crushed cashew nuts and stir to combine. Season
• to taste
• with salt and freshly ground black pepper.
• Bring the mixture to the boil
• then reduce the heat until the mixture is simmering. Simmer for 15-20 minutes
• or until the vegetables are tender
• adding extra stock if the mixture becomes too dry. (The sauce should be thick enough to just coat the vegetables.)
• Add the beans and spinach
• cook for a further three minutes
• or until the beans are just tender
• then stir in the cream. Add half the lime juice and season
• to taste
• with salt and freshly ground black pepper
• adding more lime juice
• to taste
• as necessary
• Meanwhile
• for the mango and coconut relish
• transfer the soaked coconut to a food processor (squeeze the coconut to remove any excess water). Add the mustard seeds
• caster sugar
• rum and salt and blend to a coarse paste.
• Layer the mango slices with spoonfuls of the coconut paste onto a serving plate
• squeezing over the lime juice and a sprinkle of chilli between each layer. Sprinkle the mint over the top of the relish. (If you're preparing the relish ahead of time
• add the mint just before serving.)
• Serve the hot hot roots scattered with chopped cashew nuts
• and spoon the relish alongside.