This budget veggie curry is the perfect recipe for batch cooking - whiz it up on a Sunday and portion it out into freezer bags to eat during the week. Alternatively, use this recipe whenever you need to feed a crowd.
- 1 small squash (about 1kg with seeds)
- 1 large potato
- 1 aubergine
- 2 onions
- 2 peppers
- 2 courgettes
- 6 tbsp. tikka masala curry paste
- 400g tin coconut milk
- Oil to fry
- 650g passata
- 100ml veg stock
Peel the potato and dice. Peel and deseed the squash and dice. Dice the aubergine. Toss them with a little bit of the curry paste (about a third) with a bit of oil and spread in a roasting tin. Bake in a 180C oven for 30 minutes, until the veggies are tender and golden.
Make the curry sauce. Dice the onions. Slice the peppers in half and remove the seeds and pith. Dice and thickly slice the courgettes.
Fry the onions in a bit of oil until golden and tender, around 10 minutes and add the curry paste. Fry for a minute or two until fragrant, then stir in the coconut milk, stock and passata. Stir well and simmer for a few minutes.
Add the roasted veggies along with the peppers and courgettes simmer until everything is tender and the sauce thick.