Easy vegetable curry recipe (with video) | Good Food

Vegetable curry for a crowd

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.