Vegetable curry for a crowd

Vegetable curry for a crowd

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(94 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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solariski
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 :)
cscollins
16th Oct, 2011
5.05
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.
LillyBlossom
26th Sep, 2011
5.05
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!!!
alisonpg
13th Sep, 2011
5.05
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!
jancun
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 it...it is so easy.
rebsberry
24th Mar, 2011
5.05
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!!
pennywez
8th Jan, 2011
delicious...i used a different veg selection-swapped mushrooms for aubergine but still tasty!
zogmeister75
19th Dec, 2010
5.05
yum yum yum and freezes really well
donnalovescheese
6th Dec, 2010
4.05
Very nice but way too mild for my tastes.
Frantic Flapjack
3rd Dec, 2010
5.05
This is the best vegetable curry I have made and will now be the staple veggie curry in my repertoire. I replaced the aubergine with a sweet potato as no-one in the family enjoys aubergine. Lovely rich sauce. You will need a very large pan - I had to split it between two pans.

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