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:
Preheat the oven to 390 °F (200 C/180 C fan/gas 6)
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.
Roast the vegetables in the preheated oven for about 30 minutes.
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.
Add the remaining 4 tablespoons of tikka masala paste and cook for about 3 minutes.
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.
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.
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!
Dairy-Free Recipes
Gluten Free Recipes
Spicy Recipes
Vegan Recipes
Vegetarian Recipes
