Spread on a baking sheet. Toss with 1 tablespoon oil and season with 1 teaspoon salt and ¼ teaspoon curry powder, mixing well. Roast until tender and golden and starting to brown at the edges ...

or until softened and pale golden-brown. Add the garlic and ginger, stir well to combine, and fry for a further 2-3 minutes. Stir in two tablespoons of the roasted curry powder, the chilli powder ...

then stir in the onion and garlic and fry gently for about 10 minutes until softened and lightly golden. Add the curry leaves, chilli powder, coriander and turmeric and fry for 2 minutes ...