Jono & Jules do food & wine

Some nights we just feel like loads of veg, and this was one of them! Serve with rice and naan. Keep the dice relatively small so they don’t take too long to cook. This is also gluten-free and vegan if that matters to you.

Wine Suggestion: Good with Cline’s Old Vine Zinfandel from Lodi in California. The juicy bramble fruits and warm spices make this a gentle hug of a combination. We love how Cline Family Cellars manage to get such great balance and texture in what could easily be just a fruit bomb: bravo!

A big veggie curry – serves 8

• 1 large potato, diced
• 1 small butternut squash, peeled and diced
• 1 aubergine, diced
• 6 tbsp curry paste, we used Patak’s Madras
• 3 tbsp vegetable oil
• 2 onions, sliced
• 700g jar tomato passata
• 400g tin coconut milk
• 2 red peppers, sliced
• 2 courgettes, cut into small cubes
• coriander, to serve

Heat the oven to 200C/180C fan/gas 6.

Put the potato, squash and aubergine into a large roasting tin and toss with 2 tbsp of vegetable oil and 2 tbsp of the curry paste. Season, toss it all together and roast for 30 minutes.

Meanwhile, make the sauce. Heat 1 tbsp of vegetable oil over a medium heat in a large casserole or saucepan. Add the onions and fry until golden, you can add a splash of water if they start to stick. Stir in the remaining 4 tbsp of curry paste and cook for a few minutes, then add the passata, coconut milk and 100ml water. Simmer for 5 minutes.

When the roasted vegetables are tender, tip them into the sauce. Add the courgettes and peppers and simmer for 10-15 minutes or until tender. Scatter with coriander and serve.

(Original recipe from BBC Good Food.)