Vegetable curry for a crowd

This vegetarian curry is great for feeding a group of mates on a budget, or make a batch to freeze

Recipe uploaded by

Good Food

32 ratings 5

Recipe by Good Food

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Tested

Difficulty and servings

Serves 8

Preparation and cooking times

Prep 15 mins

Cook 45 mins

Vegetarian

Heat oven to 200C/180C fan/gas 6. Toss the potato, squash and aubergine with 2 tbsp curry paste and 2 tbsp oil in a large roasting tin. Season, then roast for 30 mins.
Meanwhile, make the sauce. Fry the onions in the remaining oil in a large pan until softened and golden - add a splash of water if they start to dry out. Stir in the remaining curry paste, cook for 3 mins, then add the passata, coconut milk and 100ml water. Simmer for a few mins.
When the vegetables are roasted, tip them into the sauce with the peppers and courgettes. Simmer for 10-15 mins until tender. Scatter with coriander and serve.

Make it different

Make it Thai: use Thai green curry paste, swap the passata for an extra can coconut milk and stir in the juice of a few limes before serving. Or spice it up by adding 2 chopped red chillies to the onions and use a Madras or vindaloo curry paste.

Per serving

263 kcalories, protein 5g, carbohydrate 25g, fat 17 g, saturated fat 8g, fibre 4g, sugar 14g, salt 1.28 g

Recipe from Good Food magazine, October 2010.

Latest comments and suggestions

Results 1-20

Krissy

28 September 2010

Krissy rated and commented on this recipe

This was lovely! I would use slightly less butternut squash and more potato next time but that's just personal preference. I'll definitely be making this again :)

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lucimakesfabcake

30 September 2010

lucimakesfabcake rated and commented on this recipe

Was nice, but not as good as many of the other vegtable curries of bbcgoodfood. Probably wouldnt chose to make it again over another one, it had a nice flavour but was very thin and could do with being more flavoursome.

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Laura

06 October 2010

Laura commented on this recipe

This is a fantastic curry, I made it for my vegetarian brother in law and the rest of the family loved it including my husband who doesn't really like vegetables!! Making it again now just for us and going to freeze the rest.

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Laura

06 October 2010

Laura rated this recipe

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adie0106

12 October 2010

adie0106 commented on this recipe

this is great, easy to make and doesn't take too long to prep either, you do need a seriously big pan to cook it in - be warned!!!! tastes delicous and any meat lover would be happy eating this. enjoy.

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Beth

20 October 2010

Beth rated and commented on this recipe

This is great. Used a mix of rogan josh and tikka masala paste as I didn't have enough of either - they actuall worked well together. Really easy to make. I just served with Naan bread and so served more curry so it only served 4 portions...

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Garethwl

10 November 2010

Garethwl rated and commented on this recipe

I have made this a couple of times and for a family of ardent meat eaters it goes a treat, the different veg gives it lots of texture, tastes great and proper easy to throw together

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nickynoo

17 November 2010

nickynoo rated and commented on this recipe

This is fab! I usually opt for meat curries and this is the first veggie recipe I tried - it was delicious. Did it exactly as the recipe said and the sauce came out lovely and thick. Ideal recipe for batch cooking as well although you'll need a huge pan - I had to use a wok in the end.

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cc

21 November 2010

cc rated and commented on this recipe

I loved this :)

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Louise

23 November 2010

Louise rated and commented on this recipe

Brill curry. Made this dish for a family party and meat eaters aswell as myself as the token vegetarian loved it. Great thick texture and easy to make.

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Frantic Flapjack

03 December 2010

Frantic Flapjack rated and commented on this recipe

This is the best vegetable curry I have made and will now be the staple veggie curry in my repertoire. I replaced the aubergine with a sweet potato as no-one in the family enjoys aubergine. Lovely rich sauce. You will need a very large pan - I had to split it between two pans.

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donnalovescheese

06 December 2010

donnalovescheese rated and commented on this recipe

Very nice but way too mild for my tastes.

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Zoglet1

19 December 2010

Zoglet1 rated and commented on this recipe

yum yum yum and freezes really well

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pennywez

08 January 2011

pennywez commented on this recipe

delicious...i used a different veg selection-swapped mushrooms for aubergine but still tasty!

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rebsberry

24 March 2011

rebsberry rated and commented on this recipe

very easy to make and very tasty. However I did change the potato to sweet potato and left out the 100ml of water as another comment I had read said sauce wasn't very thick. Over all though great curry!!

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Jancun

03 September 2011

Jancun commented on this recipe

I have made this recipe many times and always change the ingredients depending on what I have. The baking bit is what makes it...it is so easy.

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AlisonPG

13 September 2011

AlisonPG rated and commented on this recipe

I did the recipe exactly as described and thought it was great. Sauce was thick and all the veggies were lovely. It could easily be adapted for other vegetables too. Great to make because we can freeze some portions but make sure you have a really big pan!

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Helen Newton

26 September 2011

Helen Newton rated and commented on this recipe

I tried this recipe this weekend and it is amazing! fantastic flavours, lots of chunky vegetables and it goes a long way. Three of us had a large portion each and I have enough left over for two more meals.. well worth making.. highly recommended love it!!!

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CSCollins

16 October 2011

CSCollins rated and commented on this recipe

This curry was so lovely. I added some chopped chicken thighs which were quickly fried off before adding with the courgettes and peppers. Clean plates all round - including my fussy step-daughter who normally eats round the veggies. Had enough for dinner for 4 plus 4 lunches. My husband liked it so much he has requested one for lunch tomorrow. We used 6 tablespoons of Madras Curry paste which gave just the right amount of kick. Definitely recommended.

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Solariski

09 December 2011

Solariski commented on this recipe

I have to admit that this has been THE best vegetable curry recipe I've ever made- even the kids loved it !!! My wife who's a vegetarian was very impressed. The real beauty of this recipe is that it's sooo easy to adapt and change too ! XLNT :)

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