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Vegetable curry with quick naan breads
Fruit and vegetables
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
2
onions
, finely sliced
2 red
peppers
, thickly sliced
2
courgettes
, cut into 2cm/¾in cubes
few
coriander
sprigs, to serve
4 fresh
tomatoes
, roughly chopped
2
garlic
cloves, finely chopped
Tins, packets and jars
6 tbsp tikka masala
curry paste
700g/1lb 9oz tomatoes, roughly chopped (or 2 x 400g tins
chopped tomatoes
)
400ml tin
coconut milk
Cooking ingredients
3 tbsp
vegetable oil
salt and freshly ground
black pepper
500g/1lb 2oz plain white
flour
1 tsp
baking powder
50ml/2fl oz
vegetable oil
Dairy, eggs and chilled
400ml/14fl oz whole
milk
100g/3½oz
butter
or ghee, melted
Other
1 tbsp salt
Back to recipe
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