Easy vegetable curry
- Good Food team
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Serves 8
Easy
Prep: 15 mins
Cook: 45 mins
A star rating of 4.5 out of 5.179 ratingsRate
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This simple vegetable curry is budget-friendly and great for feeding a crowd, served with naan and rice. You can freeze batches for future midweek meals.
Freezable
Dairy-free
Egg-free
Gluten-free
High-fibre
Low sugar
Nut-free
Vegetarian
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Cheese & chilli naans
A star rating of 4.9 out of 5.6 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
-
kcal259
-
fat16g
-
saturates8g
-
carbs20g
-
sugars12g
low
-
fibre7g
high
-
protein5g
-
salt0.49g
low
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Method
-
step 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.
-
step 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.
-
step 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.
RECIPE TIPS
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.
Recipe from Good Food magazine, October 2010
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A star rating of 4.5 out of 5.179 ratings
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