Vegetable curry for a crowd

Vegetable curry for a crowd

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(101 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
    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



    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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8th Jan, 2013
I did like it. Made a whole batch and froze some. Used sweet potato instead of butternut squash, because I love it.
21st Nov, 2012
Cooked this for a dinner party when entertaining a mixture of vegetarians & avowed carnivores...everybody loved it! Superb combination of flavours. Served with the usual rice & mixtures of naan breads plus raita & natural yoghurt with spoonful of mint sauce mixed in, and mango chutney-delicious. Will definitely repeat this meal.
18th Nov, 2012
Tried this just now. I didn't get aubergine or courgettes as the supermarket sold out but threw in some carrots and cauliflower instead. Also added a bit more potato. It was really lovely. Plenty left over for another meal. Freezes well.
11th Nov, 2012
Made this per recipe and my crowd loved it even the meat eatig ones were very impressed.
9th Nov, 2012
Easy to make. Makes a large amount, but can be frozen to have again another time.
7th Sep, 2012
PS this was for half quantities
7th Sep, 2012
Wonderful. I used 200ml tom puree + 1/2 pint veg stock instead of the passata and water, and it came out a treat.
stephaniepebrocq's picture
29th Apr, 2012
amazing recipe, full of flavours and healthy! I added garlic for an extra kick and used chopped tomatoes instead of passata (only realised when I was pouring it) and balti paste, still it was delicious! Will definitely make again, it's much less boring than a simple homemade chicken tikka masala!
2nd Feb, 2012
I really enjoyed it, very quick to make and even my ONLY meat-eater husband loved it.
8th Jan, 2012
a great base to add / adapt as u wish. i would use more potato than squash and maybe cauliflower next time. i needed to add more spice. will do again


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