Name: Roasted Vegetable Curry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 medium aubergine Aubergine; 1 medium courgette Courgettes; 100g baby spinach Baby Spinach; 150g red lentils Red Lentils; 1 large white onion White Onion; 3 cloves garlic Garlic; 15g fresh ginger Fresh Ginger; 3 tbsp tikka masala paste Tikka Masala Paste; 400g tin chopped tomatoes Tinned Tomatoes; 2 tbsp tomato puree Tomato Puree; 200ml coconut milk Coconut Milk (tinned); 240g basmati rice Basmati Rice; 1 tsp ground cumin Ground Cumin; 1 tsp turmeric Ground Turmeric; 1 tsp smoked paprika Smoked Paprika; 1 tsp garam masala Garam Masala; 2 tbsp olive oil Olive Oil

🛒 Ingredients

Ingredient	Amount	Calories
Aubergine	1 medium aubergine	75 kcal
Courgettes	1 medium courgette	36 kcal
Baby Spinach	100g baby spinach	23 kcal
Red Lentils	150g red lentils	477 kcal
White Onion	1 large white onion	60 kcal
Garlic	3 cloves garlic	14.7 kcal
Fresh Ginger	15g fresh ginger	12 kcal
Tikka Masala Paste	3 tbsp tikka masala paste	103.5 kcal
Tinned Tomatoes	400g tin chopped tomatoes	72 kcal
Tomato Puree	2 tbsp tomato puree	24.6 kcal
Coconut Milk (tinned)	200ml coconut milk	394 kcal
Basmati Rice	240g basmati rice	847.2 kcal
Ground Cumin	1 tsp ground cumin	18.8 kcal
Ground Turmeric	1 tsp turmeric	9.4 kcal
Smoked Paprika	1 tsp smoked paprika	8.5 kcal
Garam Masala	1 tsp garam masala	9 kcal
Olive Oil	2 tbsp olive oil	221 kcal

👨‍🍳 Method

1Preheat oven to 200C. Toss aubergine and courgette with olive oil, cumin, turmeric and smoked paprika. Roast 20 minutes until golden.\n2. Meanwhile, cook white onion until golden, about 8 minutes.\n3. Add garlic and ginger; cook 1 minute. Stir in tikka paste and cook 2 minutes.\n4. Add tinned tomatoes and tomato puree; simmer 5 minutes.\n5. Pour in coconut milk and bring to a gentle simmer.\n6. Add roasted vegetables and red lentils. Stir well.\n7. Simmer for 15 minutes until lentils are cooked and sauce has thickened.\n8. Stir in baby spinach until wilted. Season with garam masala and lemon juice.\n9. Serve with basmati rice and fresh coriander.

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