Vegetable curry for a crowd

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 , sliced
• 680g-700g jar tomato passata
• 400g can coconut milk
• 2 red peppers , sliced
• 2 courgettes , diced
• few coriander sprigs, to serve
• rice or naan bread , to serve

1. Heat oven to 200C/180C fan/gas 6. Toss the potato, squash and aubergine with 2 tbsp curry paste and 2 tbsp oil in a large roasting tin. Season, then roast for 30 mins.
2. 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 mins, then add the passata, coconut milk and 100ml water. Simmer for a few mins.
3. When the vegetables are roasted, tip them into the sauce with the peppers and courgettes. Simmer for 10-15 mins until tender. Scatter with coriander and serve.

Make it different

Make it Thai: use Thai green curry paste, swap the passata for an extra can coconut milk and stir in the juice of a few limes before serving. Or spice it up by adding 2 chopped red chillies to the onions and use a Madras or vindaloo curry paste.