Vegetable curry for a crowd

Vegetable curry for a crowd

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(72 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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gordongoph
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!
GenWatkins
28th Mar, 2014
5.05
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
28th Mar, 2014
5.05
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
16th Feb, 2014
5.05
Great recipe. Used sweet potato instead of butternut squash and left out the aubergine. Will add mushrooms and chickpeas next time.
allielovetocook
13th Feb, 2014
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
22nd Jan, 2014
5.05
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
28th Dec, 2013
3.05
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
15th Nov, 2013
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
8th Sep, 2013
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
9th Jul, 2013
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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