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What do you need?

  • 2 peeled onions

  • 3 peeled garlic cloves

  • 2 red peppers

  • fresh coriander

  • coconut oil

  • coconut milk

  • 2 courgettes

  • 1 aubergine

  • 1 tin of chopped tomatoes

  • 1 carton of passata

  • 1 jar of tikka paste

  • 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!

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