Name: Vegetable Curry for a Crowd
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8
Cuisine: American, Indian
Ingredients: Potatoes 1 large; Butternut squash 1 small; Eggplants 1; Tikka masala paste 6 tbsp; Vegetable oil 3 tbsp; Onion 2; Tomato passata 700 g jar; Coconut milk 400 g can; Red pepper 2; Courgettes 2; Coriander; Cooked rice

Ingredients

1 large Potatoes

1 small Butternut squash

1 Eggplants

6 tbsp Tikka masala paste

3 tbsp Vegetable oil

2 Onion

700 g jar Tomato passata

400 g can Coconut milk

2 Red pepper

2 Courgettes

To serve:

Coriander

Cooked rice

Cuisine:

Ingredients

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

Vegetable Curry for a Crowd

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 Cole

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!