This vegetable curry is one of my favourite dishes to cook, this dish has so many nutritious veggies that everyone will want more.
I am always looking for new recipes to try on my family, especially ones that will help me get more veggies into everyone’s diet! This veg curry for a crowd is a winner!
During the Christmas break at a family get together, this vegetarian curry 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 which make 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.
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.