By Jen Booker
December 27, 2016
This curry is really creamy and yummy!
1Make paste first
2Toast seeds in a dry pan until mustard seeds pop - let cool
3Put all other ingredients in a blender or mush in a mortar, add seeds and pound/blitz.
4Toss potatoes, sweet potatoes and aubergine in half curry paste & 2 tbsp oil in baking tray.
5Season & roast at 200 degrees for 30 - 40 mins.
6Meanwhile heat oil in a large pan and cook the onions stirring until soft and turning golden.
7Stir in the remaining curry paste and cook for 4 mins.
8Add the passata and 150ml water and cook until oil separates from the sauce.
9Add the coconut milk and season.
10Add the roasted vegetables and courgette and chickpeas.
11Cook for 5 mins and serve scattered with coriander.
12Serve with rice and vegan naan or chapati.
Adapted from a recipe by Sue Quinn