potato, courgette, cauliflower, tikka masala paste, oil, onions, garlic, tomato passata, coconut milk, frozen spinach
1 1/2 hours
Also pictured is butter chicken, the recipe can be found here: https://josephineharrington.wordpress.com/2014/01/07/butter-chicken/
This was enough to feed 10 hungry people. A great budget dish to make a good couple of hours in advance and just leave it bubbling away. Just make sure you have a very large pan to cook with!
Start by frying two onions and a generous amount of crushed garlic until soft then add 6 tbsp of tikka masala paste cook for a further couple of minutes then add 2 tins of pasata and 1 tin of coconut milk and stir together. Slice and cube all the vegetables and add to the curry. Put on a medium heat and let it bubble away on a medium heat for roughly an hour or until you are ready to serve. Et volia, almost too simple to be true! Enjoy with rice and mango chutney.