What do you need?
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2 peeled onions
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3 peeled garlic cloves
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2 red peppers
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fresh coriander
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coconut oil
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coconut milk
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2 courgettes
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1 aubergine
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1 tin of chopped tomatoes
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1 carton of passata
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1 jar of tikka paste
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butternut squash chopped into chunks
Instructions
1. First you need to chop the garlic into small pieces or you can use a garlic crusher
2. Then chop 2 onions into small pieces
3. Only use a sharp knife with adult supervision
4. Put the garlic and onions into a saucepan, add a tablespoon of coconut oil and put on medium heat
5. Chop the red peppers into small chunks
6. Add them to the saucepan with the onion and garlic
7. Remove the top and bottom of the courgettes then slice them into quarters, then chop into small chunks
8. Add them to the saucepan with the onion and garlic
9. Remove the top and bottom of the aubergine then chop it into small chunks
10. Add the aubergine chunks and butternut squash to the saucepan
11. Add a tin of chopped tomatoes
12. Add the carton of passata
13. Add 4 teaspoons of tikka paste
14. Chop the coriander into small pieces removing the stems
15. Then add this to the saucepan
16. Add the can of coconut milk
17. Mix and simmer with the lid on (cook on a low heat) for around 30 minutes
18. You could serve this with naan bread or rice and then enjoy the best vegetable curry ever!