Curry leaf ricotta

1. To make the chipotle sauce, place all the ingredients in a blender and blend until smooth.
2. Rub the vegetables and beans with ½ cup of the chipotle sauce and place on a baking tray. Drizzle with olive oil and roast for 25 minutes, or until caramelised.
3. To serve, place the veggies in a bowl, then dollop with sour cream and top with the avocado and nachos. Serve warm.
Find more vegetarian recipes here.
Photographs: Jan Ras
Food assistant: Ellah Maepa