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

• Cooking Time Prep 15 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  263

• Protein

  5g

• Carbs

  25g

• Fat

  17g

• Saturates

  8g

• Fibre

  4g

• Sugar

  14g

• Salt

  1.28g

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

Directions

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.

Categories: All Christmas, Cuisines, Dishes, More Recipes, Vegetarian