Vegetable Curry for a Crowd

Potato, Butternut Squash and Aubergine Curry
Potato, Butternut Squash and Aubergine Curry
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Ingredients

Adjust Servings:
1 large Potatoes diced
1 small Butternut squash peeled, deseeded and diced
1 Eggplants diced
6 tbsp Tikka masala paste
3 tbsp Vegetable oil
2 Onion sliced
700 g jar Tomato passata
400 g can Coconut milk
2 Red pepper sliced
2 Courgettes diced
To serve:
Coriander
Cooked rice or naan bread

Nutritional information

263
calories
17g
fat
25g
carbohydrates
5g
protein
14g
sugar
4g
fiber
Ingredients
  • To serve:

Vegetable Curry for a Crowd

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Feeding the masses is always a challenge but with this Vegetable Curry for a Crowd, no one will go hungry. With diced potatoes, butternut squash, aubergine, red peppers and courgettes as the main core ingredients in this vegetable curry, I use tikka masala paste, tomato passata and coconut milk to make up the base of the sauce and of course, it wouldn’t be a curry without coriander and fresh naan bread too! 

To make Vegetable Curry for a Crowd, you will need the following ingredients:

Ingridiens for Vegetable Curry for a Crowd

Steps to make Vegetable Curry for a Crowd

1

Preheat oven

5

Preheat the oven to 390 °F (200 C/180 C fan/gas 6)

2

Season vegetables for roasting

2

In a large roasting tin, toss 1 diced potato, 1 diced butternut squash and 1 diced aubergine with 2 tablespoons of vegetable oil and 2 tablespoons of tikka masala paste. Season to taste.

3

Roast vegetables

30

Roast the vegetables in the preheated oven for about 30 minutes.

4

Cook onions

5

In a large pan, fry 2 sliced onions with 1 tablespoon of vegetable oil until soft and golden. If needed, add a few drops of water.

5

Add curry paste

3

Add the remaining 4 tablespoons of tikka masala paste and cook for about 3 minutes.

6

Add sauce ingredients

3

Pour 1 (700 g) jar of passata sauce, 400 g of coconut milk and 100 ml of water. Stir to mix through then leave to simmer for a few minutes.

7

Add vegetables

10

Once roasted, add the potatoes, butternut squash and aubergine to the pan along with 2 sliced red peppers and 2 diced courgettes and simmer for about 10-15 minutes until the vegetables have all softened.

8

Serve

Serve hot with fresh coriander leaves for garnish and white rice or naan bread on the side! Enjoy!

Homemade from scratch curries no longer need to be complicated with our Vegetable Curry for a Crowd recipe. What are your thoughts on our flavor combinations? Share them with us and be in touch using our hashtag #cookmerecipes online and in your posts!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Healthy and delicious curry!

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