Hearty Homestyle Vegetable Tikka Masala

1. Preheat the Oven

Preheat your oven to 200C/180C fan/gas mark 6.

2. Roast the Vegetables

In a large roasting tin, combine the diced potato, butternut squash, and aubergine with 2 tablespoons of tikka masala paste and 2 tablespoons of vegetable oil. Season with salt and pepper, and toss everything to coat evenly. Place in the oven and roast for 30 minutes, until the vegetables are starting to brown and become tender.

3. Sauté the Onions

While the vegetables are roasting, heat the remaining tablespoon of oil in a large pan over medium heat. Add the sliced onions and cook until they are softened and golden brown. If they begin to stick, add a small splash of water to the pan.

4. Create the Masala Sauce

Stir in the remaining 4 tablespoons of tikka masala paste into the onions and cook for 3 more minutes to allow the spices to release their flavors. Pour in the tomato passata and the coconut milk, along with 100ml of water. Bring the mixture to a simmer and cook for a few minutes, stirring occasionally.

5. Combine and Simmer

Once the roasted vegetables are done, add them to the sauce along with the sliced red peppers and diced courgettes. Let everything simmer together for 10-15 minutes, or until all the vegetables are tender and the flavors have melded beautifully.

6. Garnish and Serve

Just before serving, scatter the fresh coriander leaves over the curry. Serve hot alongside your choice of rice or naan bread.