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
Make it different
Make it Thai: use Thai green curry paste, swap the passata for an extra can
coconut milk and stir in the juice of
a few limes before serving. Or spice it up by adding 2 chopped
red chillies to the onions and use
a Madras or vindaloo curry paste.
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.
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.
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.