Peninsula vegetable curry recipe – National Allotment Week 2018

National Allotment Week started in 2002 to raise awareness of allotments and to encourage people to grow their own food and to live a healthier lifestyle by spending more time outdoors.

This year National Allotment Week is from 13th – 19th August and, to share in the awareness, Care UK Health Care catering assistant at Peninsula NHS Treatment Centre, Debbie Meadows, has shared another mouth-watering and simple recipe you can cook at home using ingredients grown in your own garden or allotment.

Peninsula Vegetable Curry

Preparation time 15 minutes

Cooking time 45 minutes

Serves 8

Ingredients

Large potato, diced

Small butternut squash, peeled, deseeded and diced

1 aubergine, diced

6 tbsp. tikka masala paste

3 tbsp. vegetable oil

2 onions, sliced

680g-700g jar tomato passata

400g can coconut milk

2 red peppers, sliced

2 courgettes, diced

Fresh coriander to serve

Rice or naan bread, to serve

Salt and pepper

Method

  1. Heat the oven to 200C/180C fan/gas mark 6. Toss the potato, squash and aubergine with 2 tbsp. curry paste and 2 tbsp. oil in a large roasting tin. Season with salt and pepper then roast in the oven for 30 mins.
  2. Meanwhile to 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.
  3. Stir in the remaining curry paste and cook for a few minutes, then add the passata, coconut milk and 100ml water. Simmer for a further few minutes.
  4. When the vegetables are roasted, tip them into the sauce with the peppers and courgettes. Simmer for 10-15 minutes until tender.
  5. Scatter with coriander and serve.