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Vegetable Curry Recipe


This is a warm, flavorful dish filled with veggies like potatoes, squash, and eggplant. It's cooked with curry paste and coconut milk, then served with rice or bread.


1 large potato, diced
1 small butternut squash, peeled, deseeded and diced
1 aubergine, diced
4 tbsp tikka masala paste
3 tbsp vegetable oil
2 onions, sliced
700 g jar tomato passata
1 (400 g) can coconut milk
2 red peppers, sliced
2 courgettes, diced
1 handful of spinach leaves
Fresh cilantro, chopped, to serve
Cooked rice or naan bread, to serve


Preheat the oven to 200C/180C fan/gas 6.
In a large roasting tin, combine the potato, squash, and aubergine with 2 tbsp curry paste and 1 tbsp oil. Season with salt and roast for 30 mins.
While the vegetables are roasting, heat 2 tbsp oil in a large pan and fry the onions until softened and golden. Add a splash of water if needed.
Stir in the remaining 2 tbsp curry paste, cook for 2 mins, then add the passata and coconut milk. Bring to a simmer.
Add the roasted vegetables to the sauce along with the red peppers, courgettes, and spinach. Simmer for 10-15 mins until the vegetables are tender.
Serve the curry sprinkled with chopped cilantro and accompanied by rice or naan bread.

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