Freezable family recipe for 8 people, takes only 45 mins; recipe has potato, butternut squash, aubergine, tikka masala paste, vegetable oil, onion, tomato passata, coconut milk, red pepper, courgette, coriander and naan bread.
Vegetable curry for a crowd
Course: Freezable family
Servings
8
servings
Prep time
15 mins
Ingredients
- Coriander: few coriander sprigs, to serve
- Vegetable Oil: 3 tbsp vegetable oil
- Red Pepper: 2 red peppers, sliced
- Onion: 2 onions, sliced
- Courgette: 2 courgettes, diced
- Aubergine: 1 aubergine, diced
- Butternut Squash: 1 small butternut squash, peeled, deseeded and diced
- Naan Bread: rice or naan bread, to serve
- Potato: 1 large potato, diced
- Tikka Masala Paste: 6 tbsp tikka masala paste
- Coconut Milk: 400g can coconut milk
- Tomato Passata: 680g-700g jar tomato passata
Directions
- Heat oven to 200C/180C fan/gas 6. Toss the potato, squash and aubergine with 2 tbsp curry paste and 2 tbsp oil in a large roasting tin. Season, then roast for 30 mins.
- Meanwhile, make the sauce. Fry the onions in the remaining oil in a large pan until softened 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 mins.
- When the vegetables are roasted, tip them into the sauce with the peppers and courgettes. Simmer for 10-15 mins until tender. Scatter with coriander and serve.
