Vegetable curry for a crowd

Vegetable curry for a crowd

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(120 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 cucurbit, 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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Brooks Piper's picture
Brooks Piper
7th Apr, 2020
Great flavor and consistency, and as promised made fantastic leftovers.
28th Dec, 2019
I made the Thai version, as suggested in the “recipe tip”. It was super easy, and very tasty. I doubled it up for a big crowd. It was even better when I added some soy sauce, and a dollop of hoi sin. Not traditional, but for me it needed that extra something. The consistency and veg was all great as per the recipe.
22nd Sep, 2019
This was a delicious curry, the whole family enjoyed it. I adapted it with the veg I had and the roasted squash and sweet potatoes really gave it a nice flavour. I served it with tandoori Chicken skewers for the meat eaters and rice and naan, I will be making it this again and again it’s so easy and tasty.
26th May, 2019
five stars
26th May, 2019
Just made this. Really great and pretty easy! As others suggested I added cumin and garam masala when adding the curry paste. I also fried the courgette and aubergine at this point as I dislike crunchy veg. I also added spinach at the end for even more veg. Will be making this again! Had with tumeric basmatti rice and some naan. Delish.
29th Apr, 2019
My husband and I really enjoyed this recipe. I added the peppers once the onion was almost soft and also 3 garlic cloves. I put some mushrooms in at the end with the courgette. I also used a 500g carton of passata which was enough for us. Have left overs to go in the freezer.
3rd May, 2019
This turned out beautifully tasty. I took on board some of the other comments and adjusted slightly. I added some cumin in with the curry paste when roasting vegetables and also added cauliflower broken in to small florets. Added garlic to the onions when frying, put in the courgettes and peppers and fried for a bit to soften, then added 550g mushrooms sliced and cooked for a bit. I used only a bit less than a 500g carton of passata and the whole tin of coconut milk. I made up some stock and used it to get the consistency right as it cooked. I cooked it for longer than the time suggested before adding roasted vegetables as it needed the time to soften the vegetables enough. It came out a lovely consistency with a good mild curry taste, which is what I was after. Will definitely make it again.
18th Oct, 2018
Cooked for 2, so adjusted the ingredients accordingly. I also used sweet potato in the oven mix, didn't use aubergine or courgette, and added garlic and mushrooms to the pan with peppers after frying the onions. Chopped tomato instead of passata, and added a teaspoon of garam masala. Delicious curry, will definitely do again.
1st Oct, 2018
Easy speedy and can be adapted to suit what ever is left in the fridge. Firm meat-free-Monday favourite.
Sazzy926's picture
24th Sep, 2018
Have cooked this several times. It is absolutely delicious!


Mme Prezat
11th Nov, 2019
Where we live in France I've never found curry paste, only curry powder and most ingredients in it individually. Would that do as a substitute?
goodfoodteam's picture
14th Nov, 2019
Thanks for your question. There is a recipe for tikka masala paste at the bottom of this recipe:
15th Feb, 2016
Is there a lower fat alternative to using Coconut milk?
goodfoodteam's picture
28th Apr, 2016
You can use a reduced fat coconut milk, or just stock, but the consistency will be thinner, or you could use half stock then stir through a few tablespoons of yogurt after it is cooked. If you add it earlier it might curdle.
19th Dec, 2015
hi.can we use Soybean in this food?
goodfoodteam's picture
22nd Dec, 2015
Yes you can use a can of drained soya beans, or chickpeas, but you may need to add a dash of water or stock to thin the curry if the texture is too thick with them in it. 
31st Dec, 2015
thank you very much.
2nd Jan, 2015
I would say add the courgettes and peppers straight after browning the onions but before you add the passata and coconut milk so they get slightly soft. I added them after I put the passata and the coconut milk in and had to simmer for quite a while (longer than it says above) until they went soft.
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