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Vegetable curry for a crowd

Vegetable curry for a crowd

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(60 ratings)

Prep: 15 mins Cook: 45 mins

Easy

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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Ingredients

  • 1 large potato, diced

    Potato

    po-tate-oh

    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

    Aubergine

    oh-ber-geen

    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

    Onion

    un-yun

    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

    Courgette

    corr-zjet

    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

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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.

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Comments, questions and tips

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Comments (62)

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
0

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
5

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
2.5

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
5

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
5

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
5

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
5

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
5

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.

friedalana's picture
5

Great recipe. Used sweet potato instead of butternut squash and left out the aubergine. Will add mushrooms and chickpeas next time.

allielovetocook's picture

Made this tonight but added small florets of Cauliflower as I finished frying off the onions. Everything else was as per the recipe but my tablespoons of the curry paste were generous ones and I stirred freshly chopped Coriander through as it finished cooking. We all loved it and can't wait for leftovers another night!! I'll definitely make it again.

tjeg's picture
5

I'm really surprised to read some negative reviews of this recipe. I've been cooking it ever since it appeared in the magazine, and my guests - most recently in December 2013 - have all raved about it, and I'm always asked for the recipe. I cook both the trad and the Thai versions: I think I prefer the Thai one, but it's a close call! Roasting the veg gives a delicious taste. The only adjustment I've ever made is to cut down on the amount of oil, as there's plenty in the curry paste. Delicious!

gooseberrycrumble's picture
3

Really not bowled over by this - sorry! Reduced passata and coconut milk as suggested, otherwise followed recipe. Made in the morning and reheated for serving as evening meal, by which time, curry needed added liquid (perhaps I should have used passata amount suggested in recipe after all). I don't eat rice so served on its own and found it to be a bit bland. And I have several other portions in freezer yet to get through!

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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.

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