Claire Mills

One of my favourite meals from our very first Four Sides Retreat, this vegetable curry courtesy of the Wealdon Kitchen is both warming, healthy and above all delicious.

Serves 3-4


  • 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, diced
  • 680g-700g tomato passata
  • 400g coconut milk
  • 2 red peppers, sliced
  • 2 courgettes, diced
  • Large handful of fresh spinach
  • Few coriander spigs to serve
  • Serve with brown rice of Kale


  1. Heat oven to 200C/180C fan/gas 6
  2. Toss the potato, squash and aubergine with tbsp curry paste and 2 tbsp of oil in a large roasting tin.  Season then roast for 30 mins
  3. 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 minutes, add the passata, coconut milk and the 100ml water. Simmer for a few minutes
  4. When the vegetables are roasted, tip them into the sauce with the peppers and courgettes. Simmer for 10-15mins until tender
  5. At the last minute add in the fresh spinach
  6. Sprinkle with coriander and serve with brown rice or kale.