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

Step 1

Preheat the oven to 200°C (180°C fan/gas mark 6). Combine the potato, squash, and aubergine with 2 tablespoons of curry paste and 2 tablespoons of oil in a large roasting tin. Season with salt and pepper, then roast for 30 minutes.

Step 2

While vegetables roast, sauté onions in oil until golden. Add curry paste, cook 3 mins. Pour in passata, coconut milk, 100ml water. Simmer briefly.

Step 3

After roasting the vegetables, add them to the sauce along with the peppers and courgettes. Simmer for 10-15 mins until tender. Garnish with coriander before serving.