frozen veg in a curry ?

ELIZA_D

Taye wrote: »

Here we go dead easy, leave out the chicken if you want it's still nice and makes a good veggy dish. (i make my own passatta with a tin of toms, any veg i have and some herbs cooked till tender and bunged into the blender (secret mum veg hehe))

Ingredients

1 rounded tablespoon tikka masala curry paste
1 onion, finely chopped
200g passatta
200ml tin coconut milk
1 tablespoon Greek yoghurt
A handful of coriander, chopped
1 tbsp medium curry powder
3 tbsp sunflower oil
1 medium butternut squash, peeled, deseeded and cut into 2cm chunks
500g Chicken Breast Fillets, cut into 3cm pieces


Method

1. Preheat the oven to 200°C, gas mark 6. In a large roasting tin, mix the curry powder and 2 tablespoons of the oil, then add the squash and stir to coat. Roast in the oven for 35-40 minutes until soft.
2. Meanwhile, Heat the curry paste in a saucepan. Add the onion and sweat slowly over a low heat for five to eight minutes or until the onion is translucent and soft.
3. Add the passatta and coconut milk and bring to the boil
4. stir in the chicken pieces. Simmer gently for 30 minutes, or until the chicken is tender, thoroughly cooked and the juices run clear when pierced with a sharp knife.
5. Add the roasted squash to the chicken and stir through.
6. Finish by stirring through the yoghurt and coriander.

this tasted fab ! chuffed !!! x