Can't remember if I've posted this here, but I made a batch today and it is so good. Makes at least 12-14 portions, I put ten in the freezer, kept some for tommorow, and pigged out on the rest.
VEGETABLE CURRY
1 large potato, diced 1 small butternut squash, peeled, deseeded and diced 1 large 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 large courgettes, diced
Heat oven to 200C/180C fan/gas 6. Toss the potato, squash and aubergine with 2 tbsp of the masala paste and 2 tbsp of the oil in a large roasting tin. Season, then roast for 30-40 mins.
Meanwhile, make the sauce. Fry the onions in the remaining tbsp of 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 20 mins or until tender.