Roasted vegetable curry
25 July 2016 - 10:42
Roasted vegetable curry
INGREDIENTS1 large sweet potato, peeled and cubed (or use 1 medium cauliflower broken into florets)1 butternut, peeled and cubed4 baby marrows, sliced1 aubergine, cubed2 large red peppers, cored and cut into chunks90ml tikka masala paste60ml (4 tbsp) oil2 large onions, chopped1x 400g can chopped tomatoes1 x 400g can coconut milkFresh coriander, to serve as garnishMETHODPreheat the oven to 180°C. Combine the sweet potato, butternut, baby marrows, aubergine and peppers in 30ml of the masala paste. Add 30ml of the oil and toss to mix through evenly - it's best to use your fingers. Roast in the oven for 30 minutes. To make the sauce, preheat the remaining oil in a saucepan and fry the onions till soft and golden. Stir in the remaining paste and fry for a couple of minutes with the lid on so the onions can absorb the flavours. Add the tomatoes, coconut milk and 125ml-250ml water. Add the roasted vegetables, stir through and simmer for 15-20 minutes until they are tender. Garnish with coriander and serve with some flatbread and basmati rice. Serves 6..
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