Vegetable curry with tomato and garlic naan

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 8

Dietary
Vegetarian

Ingredients

For the curry

  • 1 large potato, peeled and cut into 2cm/¾in cubes
  • 1 small butternut squash, peeled, deseeded and cut into 2cm/¾in cubes
  • 1 aubergine, cut into 2cm/¾in cubes
  • 6 tbsp tikka masala paste
  • 3 tbsp vegetable oil
  • 2 onions, finely sliced
  • 700g/1lb 9oz tomatoes, roughly chopped
  • 400ml tin coconut milk
  • 2 red peppers, thickly sliced
  • 2 courgettes, cut into 2cm/¾in cubes
  • few coriander sprigs, to serve
  • salt and freshly ground black pepper

For the naan bread

  • 500g/1lb 2oz plain white flour
  • 1 tsp baking powder
  • 1 tbsp salt
  • 400ml/14fl oz whole milk
  • 50ml/2fl oz vegetable oil
  • 4 fresh tomatoes, roughly chopped
  • 2 garlic cloves, finely chopped
  • 100g/3½oz butter or ghee, melted
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