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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12th Dec, 2011
This is now my favourite curry! Even my sceptical meat eating husband thoroughly enjoyed it. Next time I'm going to make a big batch and freeze portions.
9th Dec, 2011
I have to admit that this has been THE best vegetable curry recipe I've ever made- even the kids loved it !!! My wife who's a vegetarian was very impressed. The real beauty of this recipe is that it's sooo easy to adapt and change too ! XLNT :)
16th Oct, 2011
This curry was so lovely. I added some chopped chicken thighs which were quickly fried off before adding with the courgettes and peppers. Clean plates all round - including my fussy step-daughter who normally eats round the veggies. Had enough for dinner for 4 plus 4 lunches. My husband liked it so much he has requested one for lunch tomorrow. We used 6 tablespoons of Madras Curry paste which gave just the right amount of kick. Definitely recommended.
26th Sep, 2011
I tried this recipe this weekend and it is amazing! fantastic flavours, lots of chunky vegetables and it goes a long way. Three of us had a large portion each and I have enough left over for two more meals.. well worth making.. highly recommended love it!!!
13th Sep, 2011
I did the recipe exactly as described and thought it was great. Sauce was thick and all the veggies were lovely. It could easily be adapted for other vegetables too. Great to make because we can freeze some portions but make sure you have a really big pan!
3rd Sep, 2011
I have made this recipe many times and always change the ingredients depending on what I have. The baking bit is what makes is so easy.
24th Mar, 2011
very easy to make and very tasty. However I did change the potato to sweet potato and left out the 100ml of water as another comment I had read said sauce wasn't very thick. Over all though great curry!!
8th Jan, 2011
delicious...i used a different veg selection-swapped mushrooms for aubergine but still tasty!
19th Dec, 2010
yum yum yum and freezes really well
6th Dec, 2010
Very nice but way too mild for my tastes.


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