Roasted vegetable Indian tikka masala curry with cucumber and radish raita.

Ingredients

2½ red onions, thinly sliced 4 baby marrows, sliced 400g pumpkin, cubed 1 × each red and yellow peppers, sliced 2 garlic cloves, finely chopped olive oil sea salt and freshly ground black pepper 50g Tikka Masala paste 410g tin chopped tomatoes 70g tomato paste 250ml yoghurt 3 baby cucumbers, grated 6 radishes, grated ½ lemon 10g fresh mint, shredded 400g white rice fresh coriander, to garnish

Method

Preheat the oven to 180°C. Cut an onion into thin wedges or petals and toss with the marrows, pumpkin, peppers and garlic in 30ml olive oil and season. Add to a large baking tray and roast for 25 to 30 minutes turning often. Finely chop another onion and soften in 15ml of olive oil for five minutes in a saucepan over a low heat. Stir in the curry paste for about two minutes before pouring in the tinned tomatoes and tomato paste. Simmer for 15 minutes. To make the cucumber and radish raita, combine 125ml of yoghurt with the cucumbers, radish, lemon, shredded mint and seasoning. Stir in the remaining yoghurt and serve the curry warm with the roast vegetables on a bed of rice. Garnish with fresh coriander, the remaining red onion and a dollop of cucumber and radish raita. SERVES 4   Recipes and styling Hannah Lewry Photographs Russell Smith This recipe originally appeared in HL June 2014   READ MORE: Spiced Moroccan vegetable soup Hubbard squash risotto Smoked mozzarella gratin