EASY VEGETABLE CURRY
This simple vegetable curry is budget-friendly and great for feeding a crowd, served with naan and rice. You can freeze batches for future midweek meals.
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 263 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 1.28 milligram of sodium
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