Peninsula vegetable curry recipe – National Allotment Week 2018
National Allotment Week started in 2002 to raise awareness of allotments and to encourage people to grow their own food and to live a healthier lifestyle by spending more time outdoors.
This year National Allotment Week is from 13th – 19th August and, to share in the awareness, Care UK Health Care catering assistant at Peninsula NHS Treatment Centre, Debbie Meadows, has shared another mouth-watering and simple recipe you can cook at home using ingredients grown in your own garden or allotment.
Peninsula Vegetable Curry
Preparation time 15 minutes
Cooking time 45 minutes
Large potato, diced
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
Fresh coriander to serve
Rice or naan bread, to serve
Salt and pepper
- Heat the oven to 200C/180C fan/gas mark 6. Toss the potato, squash and aubergine with 2 tbsp. curry paste and 2 tbsp. oil in a large roasting tin. Season with salt and pepper then roast in the oven for 30 mins.
- Meanwhile to 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 and cook for a few minutes, then add the passata, coconut milk and 100ml water. Simmer for a further few minutes.
- When the vegetables are roasted, tip them into the sauce with the peppers and courgettes. Simmer for 10-15 minutes until tender.
- Scatter with coriander and serve.