Going out for a curry or ordering in is a very popular pastime for many Britons.
However, it’s possible to recreate the tasty flavours of a curry at home – it’s often much cheaper and more nutritious, not to mention a fun way to spend an evening.
This weekend, why not try BBC Good Food’s easy vegetable curry recipe for the perfect weekend dish?
The three-step method is incredibly simple so is a great one to get the kids or grandkids involved in.
Serving eight people, this mouth-watering recipe is ideal for a dinner party. Alternatively, amend the quantities of ingredients for a cosy night in for just a few.
READ MORE: ‘Speedy’ sausage pasta takes just five minutes to prepare
It takes just 15 minutes to prepare and 45 minutes to cook, so won’t have you holed up in the kitchen for hours on end.
Curries are known for being decadent and rich, containing a huge amount of saturated fat, salt and sugar.
The Good Food team stated: “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.”
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- One large potato, diced
- One small butternut squash, peeled, deseeded and diced
- One aubergine, diced
- Six tbsp tikka masala paste
- Three tbsp vegetable oil
- Two onions, sliced
- 680g-700g jar tomato passata
- 400g can coconut milk
- Two red peppers, sliced
- Two courgettes, diced
- Few coriander sprigs, to serve
- Rice or naan bread, to serve
1. Heat the oven to 200C/180C fan/gas 6. Toss the potato, squash and aubergine with two tbsp curry paste and two tbsp oil in a large roasting tin. Season before roasting for 30 mins.
2. While the veggies are in the oven, make the sauce. Fry the onions in the remaining oil in a large pan until softened and golden. If they start to dry out, add a splash of water. Stir in the rest of the curry paste, cook for three minutes, then add the passata, coconut milk and 100ml water. Simmer for a few minutes.
3. Once the vegetables are roasted, tip them into the sauce along with the peppers and courgettes. Simmer for 10-15 minutes until tender. Sprinkle the curry with coriander and serve with rice or naan bread (or both!). Enjoy!
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