Inspiration
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
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, 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
Method:
- Heat oven to 200C/180C fan/gas 6
- 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
- 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
- When the vegetables are roasted, tip them into the sauce with the peppers and courgettes. Simmer for 10-15mins until tender
- At the last minute add in the fresh spinach
- Sprinkle with coriander and serve with brown rice or kale.
