Vegetable curry for a crowd

30-60 minutes 400 kcal or less aubergine aubergines budget recipes butternut squash cheap courgette courgettes curry recipe easy recipes feed a crowd recipes indian recipe mains over an hour red pepper red peppers student recipes vegetarian recipe

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Source

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

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.

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.

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.