HOW OUR FOOD WORKS FOR YOU
GFO
VEGETABLE CURRY
PREP 15 MINS COOK 45 MINS SERVES 4 (AS A MAIN)
1 small Zerella Spud Lite Potato, chopped
500g butternut pumpkin, peeled, deseeded and chopped
½ eggplant, chopped
3 tbsp tikka masala curry paste
1½ tbsp olive oil
Freshly ground black pepper
1 brown onion, sliced
350ml passata
½ x 400g can light coconut milk
60ml (¼ cup) water
1 red capsicum, sliced
1 zucchini, chopped
Few coriander sprigs, to serve
2 naan bread or 2 gluten-free pita bread, halved, to serve
1 Preheat oven to 180°C (fan-forced). Line a large roasting tin with non-stick baking paper. Put the potato, pumpkin, eggplant, 2 tbsp curry paste and 1 tbsp oil in the lined tin. Season with pepper and toss to coat. Roast for 30 minutes.
Meanwhile, to make the sauce; heat the remaining oil in a large non-stick frying pan over medium-low heat. Add the onions and cook, stirring, occasionally, for 12-15 minutes or until the onions are really soft and start to turn golden, adding a splash of
