PREP: 15 MINS
COOK: 45 MINS
SERVES: 8
This vegetarian curry is great for feeding a group of people on a budget, or make a batch to freeze.
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
Method:
1. 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.
2. 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.
3. 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.
FREEZABLE VEGETARIAN
Recipe Tip:
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.
Source: https://www.bbcgoodfood.com/recipes/775646/vegetable-curry-for-a-crowd
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