Good for:
Plant based
Two
of your five-a-day
World food:
Indian
Nutrition per serving
Calories (kcal)
423
Fat (g)
20.0
Carbs (g)
53.0
Protein (g)
9.0
Salt (g)
0.4
Sugar (g)
12.0
Ingredients
1
Large
Potato ((3" to 4-1/4" dia.), diced)
1
Butternut Squash (Peeled, deseeded and diced)
1
Aubergine (peeled (yield from 1-1/4 lb))
6
tbsp
Tikka Masala Paste
3
tbsp
Vegetable Oil
2
Onions (Sliced onion)
720
g
Tomato Passata (6 serving)
1
Can
Coconut Milk ((450 g))
2
Muscovado Sugars (Sliced red pepper)
2
Medium
Courgette (D)
1
Bunch
Coriander (Cilantro) Leaves
4
Piece
Naan Bread (to serve)
Method
- Heat the oven to 200°C. Put the potato, squash, aubergine, curry paste, and 2 tbsp oil in a large baking tin. Season, then roast for 30 minutes.
- Then, make the sauce. Saute the onions in the remaining oil in a large pan until caramelized and splash water if they begin to dry out. Mix in the remaining curry paste, cook for 3 minutes, then add the passata, coconut milk, and 100 ml of water. Simmer for a few minutes.
- Put the roasted vegetable into the sauce with the peppers and courgettes. Simmer for 10-15
minutes until tender. Spread the coriander and serve.
