fbpx  skip to Main Content

Veggie Curry









Useful Information

Preparation Time –

10 mins

Cooking Time –

30 min

Difficulty –


Portions –



  • 1 large floury potato
  • ½ butternut squash
  • 1 courgette
  • 1 red pepper
  • 1 yellow pepper
  • 2 medium onions
  • 1 tin of coconut milk
  • 3 Tbsp tikka masala paste
  • A handful of coriander, roughly
    chopped, to serve
  • Subscribe to newsletter

      We have traditional Friday evening dinners in our house, this is one of the choices. It’s delicious, filling and simply hits the spot after a long week. Can be prepared fresh or stored. Serve with rice, quinoa or on its own.

      Veggie curry


      • Preheat oven to 180C. Wash and prepare the vegetables, they should be cut into bite-size chunks.
      • Toss them into 2 Tbsp olive oil and a little curry paste, then place all the vegetables on a roasting tin and roast for 25- 30mins.
      • In a deep pan, fry the onions in a little olive oil over medium heat.
      • Add the tikka masala paste, keep cooking for a few minutes until everything starts to melt together.
      • Next, add in the coconut milk and half a glass of water.
      • Keep stirring until the ingredients are well mixed.
      • Now it’s time to add in your roasted vegetables, mix everything well and gently simmer for another 10-15 mins or until the vegetables are tender.
      • Serve with some coriander on a bed of rice or quinoa, or have some naan bread with it.

      Check out more recipes

      Find more of your favourite recipes below!

      Back To Top