Vegetable curry for a crowd

Vegetable curry for a crowd

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(64 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 (66)

kara.hopkins's picture

This is amazing! It's become one of my favourite dishes and is a great way to get lots of veg into your diet.

I agree with milestwist regarding adding some cumin and garlic whilst frying the onions. I added the courgette and peppers when the onions had softened and fried them for a few minutes. I didn't bother adding the butternut squash and potato until the very end and just stirred it in as it was already cooked enough.

ambulator's picture

Well, I have a really big pot of delicious curry here. Great recipe! I made tikka masala paste myself, skipped the water, added the garlic, two tsp of sugar and 0,5 cup of ground cashew nuts (to thicken the souce a little bit). And five minutes before end of cooking, I tipped the roasted vegetables. Definitely will make it again...and again!

mapaterson's picture

Note if you use the "shopping list" feature, the coconut milk does not seem to appear in the shopping list.. just had to pop out again, lucky its only 100 yards...

milestwist's picture

Gorgeous receive but after reading some of the other comments, I decided to alter a tad which had made it simply delicious. When adding the onions, I added a tbsp of ground cumin and two cloves of garlic to the mix. After the onions have gone golden, I then added the courgette and pepper, after reading that they were a little bit too hard if added later - this was spot on. Also added a dash of soy sauce and salt at the end, whilst leaving out the addition of 100ml of water - the sauce was just right. Highly recommended!

BobbyLC's picture

For slightly lower fat I used half the amount of coconut milk and not adding the water and the sauce was still plenty thick enough. I've tried it with a couple of pinches of Chinese 5 Spice mixed in as well and it gives it a lovely little zing without making it spicy.

understated's picture

I seem to disagree with about everyone else about this dish. I found it lacked any depth of true curry flavour, and having served it at a party gathering amongst another 4 or 5 dishes from this website I found most of this one was left to throw away the following morning - but all the other plates and dishes were clean...

Han95's picture

I made this for 10 people, some who love spicy food and others who dislike it. Everyone thoroughly enjoyed this and all plates were empty! I added extra ingredients to make it enough to feed 10. I will definitely be making this again for when we have a crowd over as it's so easy to prepare and make!

laura4qt's picture

I agree with the poster below who described this being a bit too tomato-ey; it did taste like a can of cream of tomato soup with veggies and a bit of curry seasoning. Filling and healthy but I probably wouldn't make again.

MichaeltheGreat's picture

Awesome flavours - added to my collection

AliW's picture

Just cooked for our mini-crowd at church - tasty and everyone went for a bit more. But a bit mild just for me, but you don't want to make a group curry too hot!!

Christinaprice14's picture

Just cooked this and it's delicious!

The only thing I would say is add the courgettes and peppers straight after browning the onions but before you add the passata and coconut milk so they get slightly soft. I added them after I put the passata and the coconut milk in and had to simmer for quite a while (longer than it says above) until they went soft.

I will be cooking this when I have vegetarian guests over as I'm sure they'll like it.

australia2000's picture

This is a fabulous recipe and one that is used weekly in our family, two teenagers and hubby. Such a favorite. The children are not that keen on aubergine, so I tend to use just potato and sweet potato, red peppers, and courgette.....goes down excellently and served with homemade flat breads smothered in homemade garlic butter. Winner in our family. Oh, and the curry freezes beautifully!

katmam's picture

Recently tried this as I am looking for a veggie option for a party. I think it's ok for a mid-week dinner, but not good enough for a party. Tasted more like a ratatouille than a curry. I would recommend the sweet and hot vegetable curry instead, also on this website. It's tastier and much quicker to make, recipe easily doubled to serve 12.

Mhill777's picture

Love this recipe. I use it every couple of months. I use Jamie Oliver's recipe for the tikka masala paste and sometimes adapt the vegetables to what's in season or in the fridge. Always goes down a treat

Mrsmoore1's picture

Wow love this curry, changed the potato for some chicken which I cooked separately in a pan with a tablespoon of paste then added to the sauce later along with the veg. Very tasty and satisfying. Only put the chicken in as needed to use it up and I'm glad I did really nice.

jamietshaw's picture

Worked well and I didn't have a problem with the mixture being too wet. However, as with most recipes I would have preferred to cook all the vegetables for another 20 minutes or so.

georgeshoey's picture

Lovely curry - thought the sauce was a bit runny when cooking so added a cup of red lentils, and it really worked out well

gordongoph's picture

Delicious curry. I tweaked this slightly as I didn't have any squash, so used half a cauliflower which roasted really well and also used a tin of plum tomatoes with 100g of tomato puree instead of passata which resulted in a thick, intensely tomatoey flavour. Yum!

GenWatkins's picture

Really good recipe with one tweak. I just let the sauce bubble away for about half an hour before adding the vegetables and that really intensified and thickened the sauce. I love that changing the curry paste gives you a different dish every time, I used Makhani!

GenWatkins's picture

Really good recipe, I let mine simmer and reduce to intensify the flavours before adding the vegetables because I only had 2 tablespoons of curry paste left in the jar! I love that you can swap out different curry pastes to change the taste, I used Rojan Josh.


Questions (5)

BobbyLC's picture

Is there a lower fat alternative to using Coconut milk?

goodfoodteam's picture

You can use a reduced fat coconut milk, or just stock, but the consistency will be thinner, or you could use half stock then stir through a few tablespoons of yogurt after it is cooked. If you add it earlier it might curdle.

mohammad08's picture

hi.can we use Soybean in this food?

goodfoodteam's picture

Yes you can use a can of drained soya beans, or chickpeas, but you may need to add a dash of water or stock to thin the curry if the texture is too thick with them in it.


mohammad08's picture

thank you very much.

Tips (1)

Christinaprice14's picture

I would say add the courgettes and peppers straight after browning the onions but before you add the passata and coconut milk so they get slightly soft. I added them after I put the passata and the coconut milk in and had to simmer for quite a while (longer than it says above) until they went soft.