- Cook Time: 15 mins
- Serving: 8 Persons
Nutrition facts (per portion)
- Calories: 263
- Carbohydrate Content: 25g
- Fat Content: 17g
- Fiber Content: 4g
- Protein Content: 5g
- Saturated Fat Content: 8g
- Sodium Content: 1.28g
- Sugar Content: 14g
Vegetable curry for a crowd Recipe
Vegetable curry for a crowd is a Freezable family recipe for 8 people, takes only 45 mins; recipe has potato, butternut squash and aubergine.
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
Instructions
- 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.