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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Tony Charman's picture
Tony Charman
7th Sep, 2018
Agree with others saying that this is a great base recipe. As ‘stock’ the flavours are nice - richness of the tomato and coconut and some sweetness coming from the roasted veg. But the overwhelming flavour is of the tomato passata. I added what came to mind (and hand) to ‘improve’ the flavour. A couple of cinamon stocks, some chipotle paste,, some tamarind paste and some tomato sauce. The end result was good - less overwhelming tomato and more, well - tasty curry.
13th Jan, 2018
Use this as a versatile recipe lots. Just worth noting that potatoes and carrots take longer to roast than most other veg.
21st Dec, 2017
This is a great base to make an array of different curries! I have used this recipe a few times previously, always using whatever veg I need using up. Today I just roasted some squash and carrots and added green beans and peppers to the pot. I have also used a mix of both fresh and tinned tomatoes in place of the passata. So versatile.
25th Sep, 2017
Amazing curry - I cannot understand so many of the comments below about lack of flavour. I'm a flavour junkie, and this was amazing. I did use home-made tikka masala paste, which included cumin and garlic in it. It is quite tomatoey, but its the closest to a "proper" curry I've ever made. The coconut is also not over-powering - my husband didn't even notice it (being a bit fussy with coconut in things). And so easy, adapted to whatever veg I had in the fridge, including mushrooms and cauliflower - delicious. Thank you for a cracking recipe!
4th Feb, 2017
I used this recipe for inspiration adding the vegetables I had to hand. Cauliflower, sweet potato, green and red peppers as well as aubergine and onions. I also added garlic and a touch of cumin as recommended by others. I tried only half the coconut milk to reduce the calories and didn't use as much Tikki paste to make it more mild. It was probably drier than it should be but all my family enjoyed it (even the one who doesn't normally like curry - she says it was delectable and delicious). Will definitely be making this again.
9th Dec, 2016
A lot of preparation goes into this and, for me, it's just not worth it in terms of flavour. The tomato and coconut drown out all the lovely spices and it's barely recognisable as a curry.
18th Nov, 2016
This is amazing! It's become one of my favourite dishes and is a great way to get lots of veg into your diet. I agree with milestwist regarding adding some cumin and garlic whilst frying the onions. I added the courgette and peppers when the onions had softened and fried them for a few minutes. I didn't bother adding the butternut squash and potato until the very end and just stirred it in as it was already cooked enough.
12th Sep, 2016
Well, I have a really big pot of delicious curry here. Great recipe! I made tikka masala paste myself, skipped the water, added the garlic, two tsp of sugar and 0,5 cup of ground cashew nuts (to thicken the souce a little bit). And five minutes before end of cooking, I tipped the roasted vegetables. Definitely will make it again...and again!
30th May, 2016
Note if you use the "shopping list" feature, the coconut milk does not seem to appear in the shopping list.. just had to pop out again, lucky its only 100 yards...
milestwist's picture
25th May, 2016
Gorgeous receive but after reading some of the other comments, I decided to alter a tad which had made it simply delicious. When adding the onions, I added a tbsp of ground cumin and two cloves of garlic to the mix. After the onions have gone golden, I then added the courgette and pepper, after reading that they were a little bit too hard if added later - this was spot on. Also added a dash of soy sauce and salt at the end, whilst leaving out the addition of 100ml of water - the sauce was just right. Highly recommended!


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