Vegetable curry for a crowd

Vegetable curry for a crowd

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(91 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

    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

    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

    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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 2 red peppers, sliced
  • 2 courgettes, diced
    Courgette

    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

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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Mardiray
1st Mar, 2019
This turned out beautifully tasty. I took on board some of the other comments and adjusted slightly. I added some cumin in with the curry paste when roasting vegetables and also added cauliflower broken in to small florets. Added garlic to the onions when frying, put in the courgettes and peppers and fried for a bit to soften, then added 550g mushrooms sliced and cooked for a bit. I used only a bit less than a 500g carton of passata and the whole tin of coconut milk. I made up some stoke and used it to get the consistency right as it cooked. I cooked it for longer than the time suggested before adding roasted vegetables as it needed the time to soften the vegetables enough. It came out a lovely consistency with a good mild curry taste, which is what I was after. Will definitely make it again.
gedcook72
18th Oct, 2018
5.05
Cooked for 2, so adjusted the ingredients accordingly. I also used sweet potato in the oven mix, didn't use aubergine or courgette, and added garlic and mushrooms to the pan with peppers after frying the onions. Chopped tomato instead of passata, and added a teaspoon of garam masala. Delicious curry, will definitely do again.
andiecarr
1st Oct, 2018
4.05
Easy speedy and can be adapted to suit what ever is left in the fridge. Firm meat-free-Monday favourite.
Sazzy926's picture
Sazzy926
24th Sep, 2018
5.05
Have cooked this several times. It is absolutely delicious!
Tony Charman's picture
Tony Charman
7th Sep, 2018
5.05
Agree with others saying that this is a great base recipe. As ‘stock’ the flavours are nice - richness of the tomato and coconut and some sweetness coming from the roasted veg. But the overwhelming flavour is of the tomato passata. I added what came to mind (and hand) to ‘improve’ the flavour. A couple of cinamon stocks, some chipotle paste,, some tamarind paste and some tomato sauce. The end result was good - less overwhelming tomato and more, well - tasty curry.
Cacciatore
13th Jan, 2018
4.05
Use this as a versatile recipe lots. Just worth noting that potatoes and carrots take longer to roast than most other veg.
flauffy
21st Dec, 2017
5.05
This is a great base to make an array of different curries! I have used this recipe a few times previously, always using whatever veg I need using up. Today I just roasted some squash and carrots and added green beans and peppers to the pot. I have also used a mix of both fresh and tinned tomatoes in place of the passata. So versatile.
block
25th Sep, 2017
5.05
Amazing curry - I cannot understand so many of the comments below about lack of flavour. I'm a flavour junkie, and this was amazing. I did use home-made tikka masala paste, which included cumin and garlic in it. It is quite tomatoey, but its the closest to a "proper" curry I've ever made. The coconut is also not over-powering - my husband didn't even notice it (being a bit fussy with coconut in things). And so easy, adapted to whatever veg I had in the fridge, including mushrooms and cauliflower - delicious. Thank you for a cracking recipe!
RecipeUser
4th Feb, 2017
5.05
I used this recipe for inspiration adding the vegetables I had to hand. Cauliflower, sweet potato, green and red peppers as well as aubergine and onions. I also added garlic and a touch of cumin as recommended by others. I tried only half the coconut milk to reduce the calories and didn't use as much Tikki paste to make it more mild. It was probably drier than it should be but all my family enjoyed it (even the one who doesn't normally like curry - she says it was delectable and delicious). Will definitely be making this again.
asifkjc
9th Dec, 2016
2.05
A lot of preparation goes into this and, for me, it's just not worth it in terms of flavour. The tomato and coconut drown out all the lovely spices and it's barely recognisable as a curry.

Pages

BobbyLC
15th Feb, 2016
Is there a lower fat alternative to using Coconut milk?
goodfoodteam's picture
goodfoodteam
28th Apr, 2016
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
19th Dec, 2015
hi.can we use Soybean in this food?
goodfoodteam's picture
goodfoodteam
22nd Dec, 2015
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
31st Dec, 2015
thank you very much.
Christinaprice14
2nd Jan, 2015
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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