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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13th Jul, 2014
Wow love this curry, changed the potato for some chicken which I cooked separately in a pan with a tablespoon of paste then added to the sauce later along with the veg. Very tasty and satisfying. Only put the chicken in as needed to use it up and I'm glad I did really nice.
7th May, 2014
Worked well and I didn't have a problem with the mixture being too wet. However, as with most recipes I would have preferred to cook all the vegetables for another 20 minutes or so.
3rd May, 2014
Lovely curry - thought the sauce was a bit runny when cooking so added a cup of red lentils, and it really worked out well
19th Apr, 2014
Delicious curry. I tweaked this slightly as I didn't have any squash, so used half a cauliflower which roasted really well and also used a tin of plum tomatoes with 100g of tomato puree instead of passata which resulted in a thick, intensely tomatoey flavour. Yum!
28th Mar, 2014
Really good recipe with one tweak. I just let the sauce bubble away for about half an hour before adding the vegetables and that really intensified and thickened the sauce. I love that changing the curry paste gives you a different dish every time, I used Makhani!
28th Mar, 2014
Really good recipe, I let mine simmer and reduce to intensify the flavours before adding the vegetables because I only had 2 tablespoons of curry paste left in the jar! I love that you can swap out different curry pastes to change the taste, I used Rojan Josh.
16th Feb, 2014
Great recipe. Used sweet potato instead of butternut squash and left out the aubergine. Will add mushrooms and chickpeas next time.
13th Feb, 2014
Made this tonight but added small florets of Cauliflower as I finished frying off the onions. Everything else was as per the recipe but my tablespoons of the curry paste were generous ones and I stirred freshly chopped Coriander through as it finished cooking. We all loved it and can't wait for leftovers another night!! I'll definitely make it again.
22nd Jan, 2014
I'm really surprised to read some negative reviews of this recipe. I've been cooking it ever since it appeared in the magazine, and my guests - most recently in December 2013 - have all raved about it, and I'm always asked for the recipe. I cook both the trad and the Thai versions: I think I prefer the Thai one, but it's a close call! Roasting the veg gives a delicious taste. The only adjustment I've ever made is to cut down on the amount of oil, as there's plenty in the curry paste. Delicious!
28th Dec, 2013
Really not bowled over by this - sorry! Reduced passata and coconut milk as suggested, otherwise followed recipe. Made in the morning and reheated for serving as evening meal, by which time, curry needed added liquid (perhaps I should have used passata amount suggested in recipe after all). I don't eat rice so served on its own and found it to be a bit bland. And I have several other portions in freezer yet to get through!


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