Easy vegetable curry
Serves 8
Easy
Prep:
Cook:
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.
Skip to ingredients
- 1 large potatodiced
- 1 small butternut squashpeeled, deseeded and diced
- 1 auberginediced
- 6 tbsp tikka masala paste
- 3 tbsp vegetable oil
- 2 onionssliced
- 680g-700g jar tomato passata
- 400g can coconut milk
- 2 red pepperssliced
- 2 courgettesdiced
- few coriandersprigs, to serve
- rice or naan breadto serve
Nutrition: per serving
- kcal259
- fat16g
- saturates8g
- carbs20g
- sugars12glow
- fibre7ghigh
- protein5g
- salt0.49glow
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.
