Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Autumnal veggie curry
As seen in our new TV advert, use all these delicious veggies, to create a warming and filling curry. SO easy to make and great for the whole family.
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Ready in 40 minutes
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Cooking time 30 minutes
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Prep time 10 minutes
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Serves 6
Four of your 5 a day
Ingredients
- 400g squash - cut into chunks
- 1 sweet potato
- 1 aubergine - roughly chopped
- 1 red pepper - deseeded and roughly chopped
- 2 tbsp vegetable oil
- 2tsp coriander seeds
- 2tsp cumin seeds
- 1 red onion diced
- 2cm piece of ginger, finely grated
- 2 cloves garlic, grated
- 1 red chilli, finely chopped
- 1tsp ground cumin
- 2tsp garam masala
- 1 tsp turmeric
- 250g cherry tomatoes
- 1 x 400g tin of chickpeas
- 1tbsp tomato puree
- 1 x 400g light coconut milk
- 20g fresh coriander, roughly chopped
- Lime to garnish
Method
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1
Pre-heat the oven to 200c/180 fan
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2
Place the squash, sweet potato, aubergine and red pepper into a large bowl and drizzle with the oil, coriander and cumin seeds. Mix together and place on a large roasting tray. Season with salt and fresh black pepper
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3
Place in the oven and roast the squash, sweet potato, aubergine, red pepper for 20 minutes. Remove and set aside.
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4
Meanwhile in a large, deep sided frying pan add the oil and red onion and cook for 5 minutes over a medium heat. Add the ginger, garlic and chilli and cook for a further 2 minutes. Add the ground cumin, ground coriander, turmeric and garam masala and cook for a further 1 minute.
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5
Add the cherry tomatoes and 100ml water and simmer 2 -3 minutes or until the cherry tomatoes have completely broken down. Add a little water if the pan starts drying out.
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6
Add the chickpeas, roasted vegetables, and tomato paste & coconut milk and bring to a simmer. Cook for 10 minutes. Sprinkle over coriander and serve with a squeeze of lime.
