Easy Vegetable Curry - serves 8 (freezeable)
1 large potato, diced
1 small butternut squash, peeled, deseeded and diced
6 tbsp tikka masala paste
3 tbsp oil
2 onions, sliced
600g tomato passata
400g coconut milk
2 red peppers, sliced
2 courgettes, diced
Heat air fryer to 160.
Toss the potato, squash and aubergine with 2 tbsp curry paste and 2 tbsp oil in a large roasting tin, then roast for 24 mins.
In a deep frying pan, fry the onions in the remaining oil until soft and golden - add a splash of water if they start to dry out.
Stir in the remaining curry paste, cook for 3 mins then add the passata, coconut milk and 100ml water. Simmer for a few minutes.
When the vegetables are roasted, tip them into the sauce, simmer for 10-15 minutes until tender.
Serve with rice or naan bread