I’m back in Lancaster now, really early! I decided to come back to university a week before term starts so I could get some work done in the empty house because London’s too distracting, and my first deadline is in six days. I’m freaking out at the moment, so I can’t go into detail about exams and things or I’ll probably just huddle under my duvet and refuse to come out until July.
Anyway, my Mum cooked me a veggie curry on my last night at home, which she’s made before and I’ve really loved, so I decided to put it up here. She also put some in a container for me to take with me, but I forgot it like a complete idiot. It’s a really nice dish to cook if you’ve got friends or family coming over because it makes a lot, and it’s really warming and full of goodness – you could also make a huge batch of it and then freeze portions to have over the whole week, which I sometimes do with soup, and it’s great for when you’re really busy :)
Now, back to essay writing and revision, trying so hard not to procrastinate and I’ve actually been working quite hard for the last few days, so hopefully it’ll last! Though I’m usually like this: http://www.youtube.com/watch?v=1YxwP3CLFYg when it comes to revision, hopefully I’ll be able to avoid that this term!
One large potato, diced
One small butternut squash , peeled, deseeded and diced
One aubergine, diced
Six tablespoons of tikka masala paste
Three tablespoons of vegetable oil
Two onions, sliced
One large jar of tomato passata
One 400g can of coconut milk
Two red peppers, sliced
Two courgettes, diced
A few coriander sprigs, to serve
- Preheat the oven to 200 degrees Celsius. Toss the potato, squash and aubergine with two tablespoons of curry paste and two tablespoons of oil in a large roasting tin. Season, then roast for 30 mins.
- 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 minutes.
- 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 with pitta breads or rice.
Serves about 6