Vegetable curry for a crowd

Vegetable curry for a crowd

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(40 ratings)

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Cooking time

Prep: 15 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
263
protein
5g
carbs
25g
fat
17g
saturates
8g
fibre
4g
sugar
14g
salt
1.28g

Ingredients

  • 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

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, October 2010

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Comments

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suegriff26's picture
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Lovely. Also added a couple of carrots abs a parsnip. Used slightly less passata and half the coconut

fairystoryteller's picture
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We really liked this! After reading other comments I didn't add the extra water and the sauce was lovely. I don't quite know why but having potato in a veggie curry seemed such a treat! Real comfort food. We ate ours with Naan. Leftovers saved for later in the week - probably served with chicken kebabs next time around I think. I will definitely make this again.

kerri-anneh's picture
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Loved it! Packed full of flavour, even my meat loving husband enjoyed it. Definately on my list of favourites :o)

carovo's picture
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I did like it. Made a whole batch and froze some. Used sweet potato instead of butternut squash, because I love it.

lizcornish's picture
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Cooked this for a dinner party when entertaining a mixture of vegetarians & avowed carnivores...everybody loved it! Superb combination of flavours. Served with the usual rice & mixtures of naan breads plus raita & natural yoghurt with spoonful of mint sauce mixed in, and mango chutney-delicious. Will definitely repeat this meal.

annas12321's picture
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Tried this just now. I didn't get aubergine or courgettes as the supermarket sold out but threw in some carrots and cauliflower instead. Also added a bit more potato. It was really lovely. Plenty left over for another meal. Freezes well.

jessiesaddler123's picture
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Made this per recipe and my crowd loved it even the meat eatig ones were very impressed.

mike1970's picture
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Easy to make. Makes a large amount, but can be frozen to have again another time.

quincepip's picture
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PS this was for half quantities

quincepip's picture
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Wonderful. I used 200ml tom puree + 1/2 pint veg stock instead of the passata and water, and it came out a treat.

stephaniepebrocq's picture
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amazing recipe, full of flavours and healthy! I added garlic for an extra kick and used chopped tomatoes instead of passata (only realised when I was pouring it) and balti paste, still it was delicious! Will definitely make again, it's much less boring than a simple homemade chicken tikka masala!

gabrielabrach2's picture
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I really enjoyed it, very quick to make and even my ONLY meat-eater husband loved it.

yvonnefranceshagan's picture
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a great base to add / adapt as u wish.
i would use more potato than squash and maybe cauliflower next time.
i needed to add more spice.
will do again

brown097's picture
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This is now my favourite curry! Even my sceptical meat eating husband thoroughly enjoyed it. Next time I'm going to make a big batch and freeze portions.

solariski's picture

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 :)

cscollins's picture
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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.

LillyBlossom's picture
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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!!!

alisonpg's picture
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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!

jancun's picture

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.

rebsberry's picture
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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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