![Vegetable curry for a crowd Vegetable curry for a crowd](https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-402452_12-d37f0f4.jpg?quality=90&resize=440,400)
Easy vegetable curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
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
- 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.