Vegetable curry for a crowd

Vegetable curry for a crowd

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(63 ratings)

Prep: 15 mins Cook: 45 mins


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

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal263
  • fat17g
  • saturates8g
  • carbs25g
  • sugars14g
  • fibre4g
  • protein5g
  • salt1.28g
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  • 1 large potato, diced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 small butternut squash, peeled, deseeded and diced
  • 1 aubergine, diced



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 6 tbsp tikka masala paste
  • 3 tbsp vegetable oil
  • 2 onions, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 680g-700g jar tomato passata
  • 400g can coconut milk
  • 2 red peppers, sliced
  • 2 courgettes, diced



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • few coriander sprigs, to serve
  • rice or naan bread, to serve


  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.

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Comments (65)

quincepip's picture

PS this was for half quantities

quincepip's picture

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

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

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

yvonnefranceshagan's picture

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

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 !

cscollins's picture

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

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

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 is so easy.

rebsberry's picture

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!!

pennywez's picture

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

zogmeister75's picture

yum yum yum and freezes really well

donnalovescheese's picture

Very nice but way too mild for my tastes.

Frantic Flapjack's picture

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.

louisehenderson's picture

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.

ohmygosh's picture

I loved this :)

nickynoo78's picture

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.

garethwl's picture

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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