Vegetable curry recipe

Vegetable Curry – Batch Cooking

Whether you’re vegan, a vegetarian or a very on-trend ‘flexitarian’ – this fantastic vegetable curry will hit the spot.

It’s a recipe from BBC Good Food and is really, really simple to make. You can make it as a batch cook – freezing portions for use at a later date or if you’re feeding a crowd, it’s a great buffet dish!

I’m listing the basic recipe as it’s shown on their site, but at different times, I’ve added various ingredients such as lentils, chickpeas and butter beans and it all works together just fine.

If you want an easy and tasty way of consuming mass vegetables – this is a good way to do it! Go on – give it a go!


  • 1 large potato, diced
  • 1 small butternut squash, peeled, deseeded and diced
  • 1 aubergine, diced
  • 6 tbsp tikka masala paste
  • 3 tbsp vegetable oil
  • 2 onions, sliced
  • 680g-700g jar tomato passata
  • 400g can coconut milk
  • 2 red peppers, sliced
  • 2 courgettes, diced
  • few coriander sprigs, to serve
  • rice or naan bread, to serve


  • STEP 1 Heat oven to 200C/180C fan/gas 6. Cut up the potato, squash and aubergine into smallish chunks and mix them together with 2 tbsp curry paste and 2 tbsp oil in a large roasting tin. Season and then roast for 30 mins.
  • STEP 2 Meanwhile, whilst they’re roasting – fry the onions on a low heat in the remaining oil until softened and golden – add a splash of water if they start to dry out. Stir in the remaining tikka curry paste and cook for 3 mins. Finally, add the passata, coconut milk and 100ml water. Simmer for a few mins.

  • STEP 3 When the vegetables are roasted, tip them all into the sauce with the added peppers and courgettes (chickpeas or beans if you want to use should be added at this stage also) Simmer for 10-15 mins until tender. Scatter with coriander and warm naan breads if you feel like it!
  • Step 4 Enjoy!

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