Preheat the oven to 200°C (fan)/220°C/gas mark 7
Get a large roasting tin ready.
Peel and slice an onion and place in the roasting tin. Chop two cloves of garlic, peel and chop a 1 inch piece of ginger and add those to the tin.
Deseed and chop a red pepper and ½ butternut squash (no need to peel as long as it’s washed). Add to your roasting tin.
Chop two medium potatoes into bite-sized pieces and add to the tin.
Sprinkle over 1 tbsp jerk seasoning and 1 tbsp sunflower oil. Mix well with a spoon ensuring that everything is well coated.
Roast for 45 minutes. Stir two or three times to ensure that the potatoes don’t stick.
Once the vegetables are almost done slice two bananas and add them to your roasting dish along with a tin of coconut milk and a drained tin of chickpeas.
Return to the oven for 5-10 minutes to warm through. Don’t overcook the bananas.
Sprinkle over the coriander.
Serve with a cabbage based salad and rice.