Name: Vegetable curry with quick naan breads
Prep time: 30 min
Cook time: 2 h
Yield: Serves 8
Cuisine: Indian
Ingredients: 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; 6 tbsp tikka masala curry paste; 3 tbsp vegetable oil; 2 onions, finely sliced; 700g/1lb 9oz tomatoes, roughly chopped (or 2 x 400g tins chopped tomatoes); 400ml tin coconut milk; 2 red peppers, thickly sliced; 2 courgettes, cut into 2cm/¾in cubes; few coriander sprigs, to serve; salt and freshly ground black pepper; 500g/1lb 2oz plain white flour; 1 tsp baking powder; 1 tbsp salt; 400ml/14fl oz whole milk; 50ml/2fl oz vegetable oil; 4 fresh tomatoes, roughly chopped; 2 garlic cloves, finely chopped; 100g/3½oz butter or ghee, melted

Prepare: less than 30 mins
Cook: 1 to 2 hours
Serve: Serves 8
Dietary: Egg-free Healthy Nut-free Pregnancy-friendly Vegetarian

An easy veggie curry is just the thing for a midweek dinner. Serve with rice and save the naan breads for a weekend.

By Donal Skehan

From Saturday Kitchen

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Ingredients

For the curry

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
6 tbsp tikka masala curry paste
3 tbsp vegetable oil
2 onions, finely sliced
700g/1lb 9oz tomatoes, roughly chopped (or 2 x 400g tins chopped tomatoes)
400ml tin coconut milk
2 red peppers, thickly sliced
2 courgettes, cut into 2cm/¾in cubes
few coriander sprigs, to serve
salt and freshly ground black pepper

For the naan bread

500g/1lb 2oz plain white flour
1 tsp baking powder
1 tbsp salt
400ml/14fl oz whole milk
50ml/2fl oz vegetable oil
4 fresh tomatoes, roughly chopped
2 garlic cloves, finely chopped
100g/3½oz butter or ghee, melted

Method

To make the naan, place the flour, baking powder, salt, milk and oil in a large bowl and mix to form a smooth dough. Allow to rest for 1 hour.
Meanwhile, to make the curry, preheat the oven to 200C/180C Fan/Gas 6.
Put the potato, squash and aubergine into a large roasting tin and coat with 2 tablespoons of the masala paste and 2 tablespoons of the oil. Season with salt and pepper and roast for 30 minutes.
Heat the remaining oil in a large saucepan over a medium heat and fry the onions for 10 minutes, until soft and golden brown. Stir in remaining masala paste and cook for a further 3 minutes. Add the tomatoes, coconut milk and 100ml/3½fl oz water. Bring to the boil and simmer for 10 minutes.
Add the roasted vegetables to the pan, along with the peppers and courgettes and simmer for 10–15 minutes, until tender.
After the dough has rested for 1 hour, increase the oven heat to 230C/210C Fan/Gas 8.
Roll out the dough into naan shapes and top with the tomatoes and garlic. Bake for 10 minutes until puffed up. You can finish the naan under a hot grill if you wish.
Scatter the coriander over the curry and serve with the naan breads on the side.