Vegetable Curry For A Crowd
Looking for a flavorful and satisfying meal that's easy to make? Look no further than this delicious curry recipe! Roasted potatoes, butternut squash, and aubergine combine with a rich tikka masala sauce to create a hearty and comforting dish that will surely please your taste buds. Serve this aromatic curry with rice or naan bread for a complete and satisfying meal.
— Constant Cookbook
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
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.
Cook Time
45M
Prep Time
PT15M
Yield
Serves 8
Nutrition
- Calories: 263 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 25 grams carbohydrates
- Sugar Content: 14 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 1.28 milligram of sodium
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