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Vegetable Curry For A Crowd

    1 Large potato ( diced) 1 small butternut squash ( peeled, deseeded, and diced) 1 Aubergine (diced) 6tbsp Tikka masala paste 3 tbsp vegetable oil 2 onions( sliced) 680-700g Jar tomato passata 400g Coconut milk 2 Red peppers (sliced) 2 Courgettes ( diced)
    60   Minutes

    Super easy, budget-friendly and extremely tasty!

    This vegetable curry is one of my favourites dishes to cook, and this dish has so many nutritious veggies that everyone will want more.

    I am always looking for new recipes for my family, especially ones that will help me get more veggies into everyone's diet!

    During the Christmas break at a family get together, this dish was one of many dishes available. It has to be one of the nicest creamiest curries that I have ever tried.

    Needless to say, I had to give it a go! This recipe makes up 8 portions, making it perfect for batch cooking, chucking it in the freezer for a later date when you simply don't have enough time to cook.

    I found it easy to cook, and it took me roughly 15 minutes to prepare everything and around 45 minutes to cook.


    Ingredients 

    • 1 Large potato ( diced)
    • 1 small butternut squash ( peeled, deseeded, and diced)
    • 1 Aubergine (diced)
    • 6tbsp Tikka masala paste
    • 3 tbsp vegetable oil
    • 2 onions( sliced)
    •  680-700g Jar tomato passata
    • 400g Coconut milk
    • 2 Red peppers (sliced)
    • 2 Courgettes ( diced)


    To serve - Coriander, rice naan.



    Method

    1. Preheat the oven to 200C/180c fan/gas in a large roasting dish. Add the diced potato aubergine and butternut squash toss with  2tbsp oil and 2 tbsp of tikka curry paste to season the vegetables, and you need to roast these for 30 minutes.

    2. In the meantime, make up the curry sauce. In a large pan, fry the onions in 1 tbsp of oil until softened and golden. You can add a splash of water should they start to dry out. Add the remaining 4 tbsp of curry paste and cook for 3 minutes. Next, add the tomato passata, coconut milk along with 100ml of water. Simmer for a few minutes.

    3. Next, when the vegetables have roasted, tip them into the curry sauce along with the sliced peppers and diced courgettes. You will need to simmer for a further 10-15 until all the vegetables are tender. Scatter with the fresh coriander and serve.

    This recipe went down a treat in our house this week, and I'm happy I have a few meals in the freezer! #winning

    I would love to know what you think if you give this a try, and please feel free to share your favourite family recipes with me.


    Originally posted on my personal blog at https://katie-louise.com/vegetable-curry-for-a-crowd.

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    • Henry A Henry A :

      Thank you so much admin for uploading such amazing content with us your blog is really helpful for me. wish you all the best for upcoming comments. I am also wanted to write blog kindly guide me if my topic is Exporter of Agricultural products in Nigeria  then what should I do first and how  will I  create new and unique content on this topic 

      10 months ago 
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