1. Heat your oven to 220C/Gas Mark 6. Toss the butternut squash, aubergine and cauliflower in half the oil, half the tikka masala paste and some seasoning. Put in a roasting tin and cook for 25 minutes until it’s all soft with a few burnt-looking edges.
2. Heat the remaining oil in a large stock pot and fry the onion and garlic with a little salt until almost soft. Add the remaining tikka masala paste and fry for another minute. Pour in the passata and coconut milk then bring to the boil. Add further seasoning if required.
3. Once your vegetables are roasted, put them in the stock pot with the sauce and simmer for a further 15 minutes. Add a little water if required.
4. Serve with basmati rice or your favourite flat bread.
Making your Own Tikka Masala Paste
Making your own paste can be incredibly satisfying but also expensive. It’s pretty straight-forward though. Grab the following ingredients and bash them up in a pestle and mortar or in a food processor: 1 garlic clove, 1tbsp ground coriander, 1 thumb-sized piece of ginger (peeled and chopped up), a pinch of salt, a pinch of sugar, 1tsp paprika, 1tsp chilli powder, 1tbsp turmeric powder, 1tsp cumin powder, 1tsp ground cinnamon, 1tsp cloves, 1 bay leaf, 3 cardamom pods, 1tsp nutmeg, a pinch of black pepper.
Once you’ve got a thick paste add in a drizzle of oil to loosen it up and around 3tbsp tomato puree. Give it a good mix and a taste to ensure it’s spicy enough for your liking.