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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19th Dec, 2010
yum yum yum and freezes really well
6th Dec, 2010
Very nice but way too mild for my tastes.
Frantic Flapjack
3rd Dec, 2010
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.
23rd Nov, 2010
Brill curry. Made this dish for a family party and meat eaters aswell as myself as the token vegetarian loved it. Great thick texture and easy to make.
21st Nov, 2010
I loved this :)
17th Nov, 2010
This is fab! I usually opt for meat curries and this is the first veggie recipe I tried - it was delicious. Did it exactly as the recipe said and the sauce came out lovely and thick. Ideal recipe for batch cooking as well although you'll need a huge pan - I had to use a wok in the end.
10th Nov, 2010
I have made this a couple of times and for a family of ardent meat eaters it goes a treat, the different veg gives it lots of texture, tastes great and proper easy to throw together
20th Oct, 2010
This is great. Used a mix of rogan josh and tikka masala paste as I didn't have enough of either - they actuall worked well together. Really easy to make. I just served with Naan bread and so served more curry so it only served 4 portions...
12th Oct, 2010
this is great, easy to make and doesn't take too long to prep either, you do need a seriously big pan to cook it in - be warned!!!! tastes delicous and any meat lover would be happy eating this. enjoy.
laurabostock's picture
6th Oct, 2010
This is a fantastic curry, I made it for my vegetarian brother in law and the rest of the family loved it including my husband who doesn't really like vegetables!! Making it again now just for us and going to freeze the rest.


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