• Curry paste
• 1tspCoriander seeds
• 1tspCumin seeds
• 0.5tspMustard seeds
• 1tspHot chilli powder
• 1tbspHot smoked paprika
• 2Garlic cloves
• Fresh ginger grated
• 2tspGaram masala
• 1tspSalt
• 2tbspOlive oil
• 2tbspTomato puree
• 2Red chilies
• Curry
• 200gPotatoes diced
• 2Sweet potatoes
• 1Aubergine
• 1Can chickpeas
• 75mlOlive oil
• Salt
• 2Onion finely chopped
• 350mlPassata
• 400mlCoconut milk
• 1Courgette halved lengthways and cut into slices
• Chopped coriander

Instructions

1. 1

   Make paste first

2. 2

   Toast seeds in a dry pan until mustard seeds pop - let cool

3. 3

   Put all other ingredients in a blender or mush in a mortar, add seeds and pound/blitz.

4. 4

   Toss potatoes, sweet potatoes and aubergine in half curry paste & 2 tbsp oil in baking tray.

5. 5

   Season & roast at 200 degrees for 30 - 40 mins.

6. 6

   Meanwhile heat oil in a large pan and cook the onions stirring until soft and turning golden.

7. 7

   Stir in the remaining curry paste and cook for 4 mins.

8. 8

   Add the passata and 150ml water and cook until oil separates from the sauce.

9. 9

   Add the coconut milk and season.

10. 10

    Add the roasted vegetables and courgette and chickpeas.

11. 11

    Cook for 5 mins and serve scattered with coriander.

12. 12

    Serve with rice and vegan naan or chapati.