Ingredients

  • 1 large potato, diced
  • 1 small butternut squash, diced
  • 1 aubergine, diced
  • 6 tbsp tikka masala paste
  • 2 onions, sliced
  • 700g – tomato passata
  • 400g can coconut milk
  • 2 red peppers, sliced
  • 2 courgettes, diced

 

Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the potato, squash and aubergine with 2 tbsp curry paste and 2 tbsp oil in a large roasting tin. Season, then roast for 30 mins.
  2. Meanwhile, make the sauce. Fry the onions in the remaining oil in a large pan until softened and golden – add a splash of water if they start to dry out. Stir in the remaining curry paste, cook for 3 mins, then add the passata, coconut milk and 100ml water. Simmer for a few mins.
  3. When the vegetables are roasted, tip them into the sauce with the peppers and courgettes. Simmer for 10-15 mins until tender. Scatter with coriander and serve.
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