Vegetable curry for a crowd
Vegetable curry for a crowd
This vegetarian curry is great for feeding a group of mates on a budget, or make a batch to freeze
- Prep: 15 mins
Cook: 45 mins - Serves 8
- Easy
Ingredients
- 1 large potato, diced
- 1 small butternut squash, peeled, deseeded and diced
- 1 aubergine, diced
- 6 tbsp tikka masala paste
- 3 tbsp vegetable oil
- 2 onions, sliced
- 680g-700g jar tomato passata
- 400g can coconut milk
- 2 red peppers, sliced
- 2 courgettes, diced
- few coriander sprigs, to serve
- rice or naan bread, to serve
Make it different
Make it Thai: use Thai green curry paste, swap the passata for an extra can
coconut milk and stir in the juice of
a few limes before serving. Or spice it up by adding 2 chopped
red chillies to the onions and use
a Madras or vindaloo curry paste.
Method
-
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.
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