Name: Easy vegetable curry
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Cuisine: Indian
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

Easy vegetable curry

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.

1 hr total 15 min prep 45 min cook 8 259 cal

Instructions

Tap a step to mark it done

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.