Description
A vibrant vegetable curry perfect for serving a crowd, featuring roasted potato, butternut squash, aubergine, and a rich tikka masala sauce made with tomato passata and coconut milk. This recipe offers a comforting and flavorful dish that can be served with rice or naan bread, with optional variations to create Thai or spicier versions.
Ingredients
Scale
Roasted Vegetables
- 1 large potato, diced
- 1 small butternut squash, peeled, deseeded and diced
- 1 aubergine, diced
- 2 tbsp tikka masala paste
- 2 tbsp vegetable oil
- Salt and pepper, to season
Sauce and Additional Vegetables
- 2 onions, sliced
- 4 tbsp tikka masala paste
- 1 tbsp vegetable oil
- 680g-700g jar tomato passata
- 400g can coconut milk
- 100ml water
- 2 red peppers, sliced
- 2 courgettes, diced
To Serve
- Few coriander sprigs
- Rice or naan bread
Instructions
- Preheat and prepare vegetables: Heat the oven to 200°C (180°C fan)/gas mark 6. In a large roasting tin, toss the diced potato, butternut squash, and aubergine with 2 tablespoons of tikka masala paste and 2 tablespoons of vegetable oil. Season with salt and pepper to taste.
- Roast vegetables: Roast the seasoned vegetables in the preheated oven for 30 minutes until tender and slightly caramelized.
- Cook the sauce base: While the vegetables roast, heat the remaining 1 tablespoon of vegetable oil in a large pan over medium heat. Add the sliced onions and fry until softened and golden brown, adding a splash of water if they begin to stick or dry out.
- Add curry paste and liquids: Stir in the remaining 4 tablespoons of tikka masala paste and cook for 3 minutes to release the aromas. Then add the tomato passata, coconut milk, and 100ml of water. Stir well and bring the sauce to a gentle simmer.
- Combine roasted vegetables with sauce: When the roasted vegetables are ready, transfer them into the pan with the simmering sauce. Add the sliced red peppers and diced courgettes. Stir everything together.
- Simmer until tender: Continue to simmer the curry mixture for 10 to 15 minutes, allowing the flavors to meld and the peppers and courgettes to soften.
- Finish and serve: Scatter fresh coriander sprigs over the curry before serving. Accompany with cooked rice or warm naan bread for a complete meal.
Notes
- To create a Thai-style curry, substitute the tikka masala paste with Thai green curry paste, replace the tomato passata with an extra can of coconut milk, and stir in lime juice just before serving.
- For a spicier version, add 2 chopped red chillies when frying the onions and use Madras or vindaloo curry paste instead of tikka masala.
- This curry can be made ahead and reheated; the flavors will deepen overnight.
- Leftover curry can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Indian
Keywords: vegetable curry, tikka masala, roasted vegetables, coconut milk curry, vegetarian curry recipe, Indian cuisine, crowd recipe
