Easy vegetable curry

Ingredients

Scaled for your household (8 portions) · original serves 8

• Potatoes1
  large, diced
• Butternut squash1
• Eggplant1
  diced
• Tikka masala paste6 tbsp
• Vegetable oil3 tbsp
• Brown onion2
  sliced
• Tomato passata700 g
• Coconut milk400 g
• Red capsicum2
  sliced
• Zucchini2
  diced
• Coriander bunch (optional)1 bunch
  to serve

Method

1. 1

   Heat the oil in a large saucepan, add the sliced onions and cook until softened. Stir in the tikka masala paste and cook briefly to release its aroma.

2. 2

   Add the diced potato, squash and eggplant and turn them through the spiced onion mixture.

3. 3

   Pour in the passata and coconut milk, bring to a simmer and cook until the firmer vegetables are beginning to soften.

4. 4

   Add the sliced capsicum and zucchini and continue cooking until all vegetables are tender and the sauce has thickened.

5. 5

   Taste and season, then scatter with coriander and serve with rice or naan if desired.