Vegetable curry for a crowd

Vegetable curry for a crowd

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(52 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
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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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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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laura4qt's picture
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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
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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
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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
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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
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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
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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
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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
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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
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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!

karrianne's picture

The curry taste seemed overpowered by the tomato even though I added extra paste and although it was tasty it was more cream of tomato soup with veg. I followed the recipe but perhaps should have used less passata and coconut milk as suggested by others. Not for me.

cupcakesensations's picture

Really enjoyed this, tested it out last night in advance of cooking for some veggie friends. Did find the sauce to be thin, left out the water and used slightly less passata, and at the end of cooking I boiled it rapidly for a few minutes and this thickened it up wonderfully.

Nadia's picture

Made this curry over the weekend and served it with basmati rice and homemade naan bread. It was delicious and easy to make. Even the children asked for more. Fantastic recipie!!

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