Vegetable Tikka Masala

During the winter months, there is nothing better than a wholesome bowl of veggies in a rich sauce over some warm fluffy basmati rice.  I've already posted my chili recipe which (after years of tampering with) I am happy with.  At the weekend I found this recipe in  Christmas Vegetarian and gave it a go. I added the chilies to give it a little kick, but it didn't really add much spice.  You can replace the veggies here with alternative root veggies. And reduce the pasta and increase the water to change the consistency.  But give this recipe a go and take it from there.

Ingredients

1 Large potato - diced

1 Small Butternut Squash - peeled, de-seeded and diced

1 Aubergine – diced

2 Onions  - sliced

2 Red Peppers - sliced

2 Courgettes – diced

2 Red Chilies - chopped

1kg Tomato Passata (sieved tomatoes)

6 Tbs Tikka Masala Paste

3 Tbs Vegetable Oil (used rapeseed)

400g can of Coconut milk

100 ml of water

Procedure

1. Heat oven to 200c degrees

2. Toss potato, squash and aubergine in a roasting tin

3. Add 2 Tbs of oil and 2 Tbs of curry paste, then stir veggies

4. Place the roasting tin in oven for and bake for 30 minutes (stirring occasionally)

5. Fry onions and chilies in a deep pot with the remaining oil until onions are golden brown

6. Add the remaining paste to the onions and chilies then stir together and cook for another 3 minutes

7. Add the tomato passata to the onions and stir together

7. Add the coconut milk to the onions and passata mixture and stir together

8. Add 100 ml of water to the onions, passata and coconut mixture and stir together

9. Simmer for 5 minutes

10. Once the veggies have been baking for 30 minutes, add them to the pot with the onion/passata mixture

11. Place lid on pan and simmer for 15 minutes.

Serve with a few sprigs of coriander over basmati rice or with some warm pita bread.

Makes 8-10 portions.