Easy vegetable curry

• large potato↗

  diced

• small butternut squash↗1

  peeled, deseeded and diced

• aubergine↗1

  diced

• tikka masala paste↗6 tbsp tbsp
• vegetable oil↗3 tbsp tbsp
• onions↗2

  sliced

• tomato passata g
• coconut milk↗400g g
• red peppers↗2

  sliced

• courgettes↗2

  diced

• coriander

  sprigs, to serve

• rice or naan bread↗

  to serve

Step-by-step instructions

1. 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. 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. 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.