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Veg Curry

Recipe Sep 2023
Prep time: 10
Cook time: 45
Serves: 6

Join us on our mission to use every possible bit of veg to help eliminate waste.


  • 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
  • 2 broccoli stems, diced
  • few corriander sprigs, to serve


To start, preheat your oven to 200C/180C fan/gas 6. Next, combine 2 tbsp curry paste and 2 tbsp oil in a large roasting tin with potato, squash, and aubergine. Don't forget to season them! Roast your veggies for around 30 minutes.
While the veggies are roasting, you can work on your sauce. In a large pan, fry the onions in the remaining oil until they're softened and golden. If they start to dry out, add a bit of water. Stir in the rest of the curry paste and cook for 3 minutes. Then, add the passata, coconut milk, and 100ml water. Let it simmer for a few minutes.
Once your vegetables are roasted, add them to the sauce with some peppers and courgettes. Simmer everything for 10-15 minutes until it's tender. Add some coriander and enjoy your meal!

Nutritional information

Calories 120
% Daily Value*
Total Fat 5.6g 7%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 70mg 3%
Total Carbohydrate 16.5g 6%
Dietary Fiber 3.7g 13%
Total Sugars 3.8g  
Protein 2.5g  
Vitamin D 0mcg 0%
Calcium 50mg 4%
Iron 1mg 5%
Potassium 467mg 10%
We cannot guarantee the accuracy of these figures, as they are intended to serve only as a guide. Variations may occur for various reasons, and we make no representation or warranty of the information's accuracy.