This simple vegetable curry is budget-friendly and great for feeding a crowd, served with naan and rice. You can freeze batches for future midweek meals.
Prep:15 mins
Serves 8
1 large potato, diced1 small butternut squash, peeled, deseeded and diced1 aubergine, diced6 tbsp tikka masala paste3 tbsp vegetable oil2 onions, sliced680g-700g jar tomato passata400g can coconut milk2 red peppers, sliced2 courgettes, dicedfew coriander sprigs, to serverice or naan bread, to serve
STEP 1Heat 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.STEP 2Meanwhile, 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.STEP 3When 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.
