This is the most delicious and creamy ice-cream and so unbelievably quick and easy to rustle up! If you’re tempted to use soya yoghurt in place of coyo, a word of warning- coyo freezes much better than soya so it’s worth trying to get hold of some.
Place the cauliflower and celeriac in a roasting tin, sprinkle with the paprika and salt. Cook in the oven for 20 minutes.
Cook the onion in a little oil for 10 minutes until soft. Then add the garlic and cook for a further 5 minutes. Add the celery and stock and bring to the boil, then simmer for 5 minutes. Once the cauliflower and celeriac is cooked, place it in the pan with the stock and simmer for 15 minutes.
Place all the ingredients in the blender and blitz for 3 minutes until completely smooth.
Serve with a light dusting of paprika.
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Dal is one of my go-to dishes; as long as you have the essential ingredient, red lentils, then you can pretty much make it from any leftover veg. This version uses sweet potato but it would be just as good with most left-over root vegetables. The creamy coconut adds a touch of richness and is perfectly balanced with aromatic cardamom.
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