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:

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.