RECIPE | Vegan roasted vegetable curry

Serves: 6

Ingredients:

1 large sweet potato, peeled and cubed (or use 1 medium cauliflower broken into florets)

1 butternut, peeled and cubed

4 baby marrows, sliced

1 aubergine, cubed

2 large red peppers, cored and cut into chunks

90ml tikka masala paste

60ml (4 tbsp) oil

2 large onions, chopped

1x 400g can chopped tomatoes

1 x 400g can coconut milk

Fresh coriander, to serve garnish

Method:

1. Preheat the oven to 180°C.
2. 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.
3. Roast in the oven for 30 minutes.
4. 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.
5. Add the tomatoes, coconut milk and 125ml-250ml water.
6. Add the roasted vegetables, stir through and simmer for 15-20 minutes until they are tender.
7. Garnish with coriander and serve with some flatbread and basmati rice.