Easy vegetable curry

Ingredients

• 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

Instructions

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.