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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

  • Prep: 15 mins
    Cook: 45 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 263
  • Carbohydrates 25
  • Saturated Fat 8
  • Sugar 14
  • Protein 5
  • Fat 17
  • Fibre 4
  • Salt 1.28

Nutrition per serving

  • Calories 263
  • Carbohydrates 25
  • Saturated Fat 8
  • Sugar 14
  • Protein 5
  • Fat 17
  • Fibre 4
  • Salt 1.28

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

Tip

Make it different
Make it Thai: use Thai green curry paste, swap the passata for an extra can coconut milk and stir in the juice of a few limes before serving. Or spice it up by adding 2 chopped red chillies to the onions and use a Madras or vindaloo curry paste.

Method

  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.

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