Vegetable curry for a crowd

Vegetable curry for a crowd

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(68 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, questions and tips

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31st Jan, 2015
Awesome flavours - added to my collection
8th Jan, 2015
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!!
2nd Jan, 2015
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.
26th Nov, 2014
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!
27th Sep, 2014
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.
24th Aug, 2014
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
13th Jul, 2014
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.
7th May, 2014
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.
3rd May, 2014
Lovely curry - thought the sauce was a bit runny when cooking so added a cup of red lentils, and it really worked out well
19th Apr, 2014
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!


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