Vegetable curry for a crowd

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• Stacy Brown

  12 December 2011

  Stacy Brown rated and commented on this recipe

  

  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.

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• Yvonne

  08 January 2012

  Yvonne rated and commented on this recipe

  

  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

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• Gabi

  02 February 2012

  Gabi rated and commented on this recipe

  

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

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• the Frenchie

  29 April 2012

  the Frenchie rated and commented on this recipe

  

  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!

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• Penny

  07 September 2012

  Penny rated and commented on this recipe

  

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

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• Penny

  07 September 2012

  Penny commented on this recipe

  PS this was for half quantities

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• mike1970

  09 November 2012

  mike1970 rated and commented on this recipe

  

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

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• jessiesaddler123

  11 November 2012

  jessiesaddler123 rated and commented on this recipe

  

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

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• Anna

  18 November 2012

  Anna rated and commented on this recipe

  

  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.

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• Good food

  21 November 2012

  Good food rated and commented on this recipe

  

  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.

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• Caro

  08 January 2013

  Caro rated and commented on this recipe

  

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

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• kerri-anne

  10 January 2013

  kerri-anne rated and commented on this recipe

  

  Loved it! Packed full of flavour, even my meat loving husband enjoyed it. Definately on my list of favourites :o)

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• fairystoryteller

  06 February 2013

  fairystoryteller rated and commented on this recipe

  

  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.

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• Suegriff26

  18 March 2013

  Suegriff26 rated and commented on this recipe

  

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

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• Jimmymum

  31 March 2013

  Jimmymum commented on this recipe

  Lovely mild curry, served at a dinner party for the vegetarian guest, but everyone enjoyed it. Will definitely do this again and may well make a batch for the freezer. Made my own Tikka Masala paste (used Jamie Oliver's recipe from the Ministry of Food....fab recipes in there for all curry pastes and it is worth the extra effort!) also served with Maharaja Lamb from Mridula Baljekar Complete Indian Cookbook and her Tomato Salad. Followed with Delia's recipe for Coconut ice ream with lime syrup.

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• Annie

  08 April 2013

  Annie commented on this recipe

  I made this curry for a crowd, some meat eaters but most not, including me. All enjoyed it very much, the carnivors didn't notice there wasn't any meat in. It was easy, cheap and most of all delicious. I'll certainly be making this again!

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• Elektricia

  22 April 2013

  Elektricia rated and commented on this recipe

  

  was a great success! My daughter brought a friend over, and she wanted the recipe. Her friend had not even noticed it was a vegetarian dish (but of course the best vegetarian dishes are the ones that can exist on their own merits, such as this one. Not the ones where meat has been replaced with some soy substitute). I did some things differently, no potato or butternut, but had a sweet potato (also orange). Had a cauliflower, so put some rosettes in and a box of mushrooms, which I also added. So actually, I used the recipe more for inspiration. But still, I do recommend this one.

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• Signe

  05 May 2013

  Signe rated and commented on this recipe

  

  Delishious! Nice and creamy and filled with all my favourite vegetables. Only downside is that it takes a bit longer than my usual veggie curry - but it was definitely worth it!

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• L Shannan

  06 May 2013

  L Shannan rated this recipe

  

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• Debbie

  17 May 2013

  Debbie rated and commented on this recipe

  

  I loved this curry, made it for some of my veggie friends,and it went down well with my meat eating friends too! They really enjoyed it.

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http://www.bbcgoodfood.com/recipes/775646/

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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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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 15 mins

Cook 45 mins

Vegetarian

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

Per serving

263 kcalories, protein 5.0g, carbohydrate 25.0g, fat 17.0 g, saturated fat 8.0g, fibre 4.0g, sugar 14.0g, salt 1.28 g

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