Method

1. Place all the ingredients for the spicy paste into a blender and whiz until smooth.

2. Heat the oil in a frying pan over a moderate heat and fry the paste until aromatic. Leave to cool.

3. Set the oven to 210°C/gas 7. Put the turkey on a rack and set the rack in a large roasting pan. Fill the roasting pan with water - this will help to keep the turkey moist.

4. Rub the turkey inside and out with the paste and place in the oven. Roast for 2 hours and 30 minutes, making sure the water underneath does not dry out. In the meantime, roast the vegetables. Cut the sweet potato, parsnip, and yam in to chunks and cook for 10 minutes in a large pan of boiling salted water. Drain.

5. Slice the onion and spilt the garlic, keeping the skin on. Put the aubergine, peppers, sweet potato, parsnip and yam into a roasting pan, season with salt and freshly ground black pepper, add a dash of balsamic vinegar and sprinkle the remaining spices over.

6. Drizzle with the olive oil and roast until golden brown. The vegetables will cook during the time the turkey is in the oven.

7. To make the sauce, pour the coconut milk into the roasting pan that now contains the juices from the roasting turkey, and mix well.

8. Carve the turkey and serve immediately, with the roasted spicy vegetables and coconut sauce.