How to make curry roasted vegetables with paneer

Make life easy in autumn and roast everything in one pan. Julia Platt Leonard brings Indian spice and cheese into the mix

National Curry Week begins on Monday (Photos Julia Platt Leonard)

With autumn here, roasted vegetables are a natural choice. They’re even better if you bung everything into one pan and let a bit of time and a lot of heat do the hard work.

I was inspired by Nik Sharma’s new book Seasons: Big Flavours, Beautiful Food and his recipe for roasted cauliflower, paneer and mixed lentil salad.

He’s a brilliant cook influenced by India (where he was born and raised) and California (where he lives now), with a touch of southern US cooking (where his husband hails from).