Vegetable curry for a crowd

Vegetable curry for a crowd

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(69 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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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
1.3
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.
kara.hopkins
18th Nov, 2016
5.05
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
12th Sep, 2016
5.05
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
30th May, 2016
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
milestwist
25th May, 2016
5.05
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
15th Feb, 2016
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
6th Feb, 2016
0.05
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
18th Jan, 2016
5.05
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
laura4qt
17th Feb, 2015
2.55
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.

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.