• 8servings
  • 45minutes
  • 263calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, B3, B9, E
MineralsFluorine, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large potato , diced

  2. 1 small butternut squash , peeled, deseeded and diced

  3. 1 aubergine , diced

  4. 6 tbsp tikka masala paste

  5. 3 tbsp vegetable oil

  6. 2 onions , sliced

  7. 680g-700g jar tomato passata

  8. 400g can coconut milk

  9. 2 red peppers , sliced

  10. 2 courgettes , diced

  11. few coriander sprigs, to serve

  12. rice or naan bread , to serve

Instructions Jump to Ingredients ↑

  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.

  4. 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.


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