Stashcook: Meal Planner & Recipe Keeper

Vegetable Curry Recipe

Name: Vegetable Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 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

Stashcook

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.

Ingredients

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

Method

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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