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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15th Nov, 2013
The curry taste seemed overpowered by the tomato even though I added extra paste and although it was tasty it was more cream of tomato soup with veg. I followed the recipe but perhaps should have used less passata and coconut milk as suggested by others. Not for me.
8th Sep, 2013
Really enjoyed this, tested it out last night in advance of cooking for some veggie friends. Did find the sauce to be thin, left out the water and used slightly less passata, and at the end of cooking I boiled it rapidly for a few minutes and this thickened it up wonderfully.
9th Jul, 2013
Made this curry over the weekend and served it with basmati rice and homemade naan bread. It was delicious and easy to make. Even the children asked for more. Fantastic recipie!!
17th May, 2013
I loved this curry, made it for some of my veggie friends,and it went down well with my meat eating friends too! They really enjoyed it.
17th May, 2013
I loved this curry, made it for some of my veggie friends,and it went down well with my meat eating friends too! They really enjoyed it.
5th May, 2013
Delishious! Nice and creamy and filled with all my favourite vegetables. Only downside is that it takes a bit longer than my usual veggie curry - but it was definitely worth it!
elektricia's picture
22nd Apr, 2013
was a great success! My daughter brought a friend over, and she wanted the recipe. Her friend had not even noticed it was a vegetarian dish (but of course the best vegetarian dishes are the ones that can exist on their own merits, such as this one. Not the ones where meat has been replaced with some soy substitute). I did some things differently, no potato or butternut, but had a sweet potato (also orange). Had a cauliflower, so put some rosettes in and a box of mushrooms, which I also added. So actually, I used the recipe more for inspiration. But still, I do recommend this one.
8th Apr, 2013
I made this curry for a crowd, some meat eaters but most not, including me. All enjoyed it very much, the carnivors didn't notice there wasn't any meat in. It was easy, cheap and most of all delicious. I'll certainly be making this again!
31st Mar, 2013
Lovely mild curry, served at a dinner party for the vegetarian guest, but everyone enjoyed it. Will definitely do this again and may well make a batch for the freezer. Made my own Tikka Masala paste (used Jamie Oliver's recipe from the Ministry of Food....fab recipes in there for all curry pastes and it is worth the extra effort!) also served with Maharaja Lamb from Mridula Baljekar Complete Indian Cookbook and her Tomato Salad. Followed with Delia's recipe for Coconut ice ream with lime syrup.
18th Mar, 2013
Lovely. Also added a couple of carrots abs a parsnip. Used slightly less passata and half the coconut


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