Roasted Vegetable Curry
This easy curry is jam-packed with veg and the whole thing cooks in the oven so there’s no need to slave over a hot stove. Use your favourite curry paste – as mild or as hot as you like!
1 large onion, quartered and thickly sliced
1 large carrot, sliced
half a medium butternut squash, peeled, deseeded and cut into bite-size chunks
2 medium courgettes, halved and thickly sliced
1 large or 2 medium potatoes, scrubbed but not peeled, cut into bite-size chunks
1 tbsp rapeseed or vegetable oil
3-4 tbsp curry paste
1 tin chickpeas, drained and rinsed
500ml tomato passata
salt and pepper
Preheat the oven to 190C/fan 170C/gas 5.
Put all the chopped-up veg in a large roasting tray. Trickle over the oil, dollop on the curry paste and add a pinch of salt and pepper. Mix everything together thoroughly, making sure all the veg gets a good coating of spice.
Put the tray in the oven and roast for about 25 minutes. Take it out and give the veg a good stir, then return it to the oven for a further 25 minutes, or until all the veg is nice and tender.
Tip the drained chickpeas and the tomato passata into the tray of roasted veg and stir well. Return to the oven for about 10 minutes until the passata is bubbling.
Taste your curry and add more salt and pepper if needed – though you’ll probably find the curry paste will have contributed all the seasoning you need. Serve straight away with plain rice and maybe a spoonful of plain yoghurt on the side.
Try it at home and share your recipe with #NewcastleCan and #BritainsFatFight.