Butternut Squash Curry

1: Preheat oven to 425°F.

2: Cover all vegetables (except garlic) in oil, salt, and pepper, and place on a baking tray.

3: Take a 12”x12” piece of foil, add garlic to the center, cover with oil, salt, and pepper, wrap up and place on the tray with other vegetables.

4: Break the dried tofu into craggy pieces, season with oil and spices, cover well, and place on the baking tray.

5: Set a timer for 45 minutes.

6: Remove trays from the oven, add vegetables to a blender (squeeze garlic cloves out) with curry paste, curry powder, maple syrup, lemon juice, coconut milk, salt, and pepper. Blend until creamy.

7: Char cabbage in a medium heat pan with oil, about 7-8 minutes per side.

8: Add curry to a plate with cabbage, tofu, cashew cream, chili, spring onion, and black sesame seeds.