Vegetable Curry

Prep time: 15 min

Cook time: 45 min

Servings: 8

Ingredients

• 1 large potato, diced
• 1 small butternut squash, peeled, deseeded and diced
• 1 aubergine, diced
• 6 tbsp tikka masala paste
• 3 tbsp vegetable oil
• 2 onions, sliced
• 680g-700g jar tomato passata
• 400g can coconut milk
• 2 red peppers, sliced
• 2 courgettes, diced
• few coriander, sprigs, to serve
• rice or naan bread, to serve

Method

1. Heat oven to 200C/180C fan/gas 6.
2. Toss the potato, squash and aubergine with 2 tbsp curry paste and 2 tbsp oil in a large roasting tin.
3. Season, then roast for 30 mins.
4. Meanwhile, make the sauce.
5. 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.
6. Stir in the remaining curry paste, cook for 3 mins, then add the passata, coconut milk and 100ml water.
7. Simmer for a few mins.
8. When the vegetables are roasted, tip them into the sauce with the peppers and courgettes.
9. Simmer for 10-15 mins until tender.
10. Scatter with coriander and serve.

Source: https://www.bbcgoodfood.com/recipes/vegetable-curry-crowd