Vegetable curry for a crowd

Vegetable curry for a crowd

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(96 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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bluebird55
17th May, 2013
5.05
I loved this curry, made it for some of my veggie friends,and it went down well with my meat eating friends too! They really enjoyed it.
bluebird55
17th May, 2013
5.05
I loved this curry, made it for some of my veggie friends,and it went down well with my meat eating friends too! They really enjoyed it.
signeh
5th May, 2013
4.05
Delishious! Nice and creamy and filled with all my favourite vegetables. Only downside is that it takes a bit longer than my usual veggie curry - but it was definitely worth it!
elektricia's picture
elektricia
22nd Apr, 2013
5.05
was a great success! My daughter brought a friend over, and she wanted the recipe. Her friend had not even noticed it was a vegetarian dish (but of course the best vegetarian dishes are the ones that can exist on their own merits, such as this one. Not the ones where meat has been replaced with some soy substitute). I did some things differently, no potato or butternut, but had a sweet potato (also orange). Had a cauliflower, so put some rosettes in and a box of mushrooms, which I also added. So actually, I used the recipe more for inspiration. But still, I do recommend this one.
princessannie
8th Apr, 2013
I made this curry for a crowd, some meat eaters but most not, including me. All enjoyed it very much, the carnivors didn't notice there wasn't any meat in. It was easy, cheap and most of all delicious. I'll certainly be making this again!
jimmymum
31st Mar, 2013
Lovely mild curry, served at a dinner party for the vegetarian guest, but everyone enjoyed it. Will definitely do this again and may well make a batch for the freezer. Made my own Tikka Masala paste (used Jamie Oliver's recipe from the Ministry of Food....fab recipes in there for all curry pastes and it is worth the extra effort!) also served with Maharaja Lamb from Mridula Baljekar Complete Indian Cookbook and her Tomato Salad. Followed with Delia's recipe for Coconut ice ream with lime syrup.
suegriff26
18th Mar, 2013
5.05
Lovely. Also added a couple of carrots abs a parsnip. Used slightly less passata and half the coconut
fairystoryteller
6th Feb, 2013
5.05
We really liked this! After reading other comments I didn't add the extra water and the sauce was lovely. I don't quite know why but having potato in a veggie curry seemed such a treat! Real comfort food. We ate ours with Naan. Leftovers saved for later in the week - probably served with chicken kebabs next time around I think. I will definitely make this again.
kerri-anneh
10th Jan, 2013
5.05
Loved it! Packed full of flavour, even my meat loving husband enjoyed it. Definately on my list of favourites :o)
carovo
8th Jan, 2013
5.05
I did like it. Made a whole batch and froze some. Used sweet potato instead of butternut squash, because I love it.

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