• Meredy Birdi

VEGETABLE CURRY FOR A CROWD by BBC Good Food

Updated: Jul 21, 2019



PREP: 15 MINS

COOK: 45 MINS

SERVES: 8


This vegetarian curry is great for feeding a group of people on a budget, or make a batch to freeze.


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


Method:

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.


FREEZABLE VEGETARIAN


Recipe Tip:

MAKE IT DIFFERENT


Make it Thai: use Thai green curry paste, swap the passata for an extra can coconut milk and stir in the juice of a few limes before serving. Or spice it up by adding 2 chopped red chillies to the onions and use a Madras or vindaloo curry paste.


Source: https://www.bbcgoodfood.com/recipes/775646/vegetable-curry-for-a-crowd

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