Vegetable Curry For A Crowd

By Katie LouiseJanuary 2, 2020

Super easy, budget-friendly vegetarian curry and extremely tasty!

This vegetable curry is one of my favourite dishes to cook, this dish has so many nutritious veggies that everyone will want more.

I am always looking for new recipes to try on my family, especially ones that will help me get more veggies into everyone's diet! This veg curry for a crowd is a winner!

During the Christmas break at a family get together, this vegetarian curry dish was one of many dishes available. It has to be one of the nicest creamiest curries that I have ever tried.

Needless to say, I had to give it a go! This recipe makes up 8 portions which make it perfect for batch cooking, chucking it in the freezer for a later date when you simply don't have enough time to cook.

I found it easy to cook, and it took me roughly 15 minutes to prepare everything and around 45 minutes to cook.

Veg curry for a crowd ingredients

  • 1 Large potato ( diced)
  • 1 small butternut squash ( peeled, deseeded, and diced)
  • 1 Aubergine (diced)
  • 6tbsp Tikka masala paste
  • 3 tbsp vegetable oil
  • 2 onions( sliced)
  •  680-700g Jar tomato passata
  • 400g Coconut milk
  • 2 Red peppers (sliced)
  • 2 Courgettes ( diced)
  • To serve - A few sprigs of coriander, rice or naan bread.


Curry for a crowd

1. Preheat the oven to 200C/180c fan/gas in a large roasting dish. Add the diced potato aubergine and butternut squash toss with  2tbsp oil and 2 tbsp of tikka curry paste to season the vegetables, and you need to roast these for 30 minutes.

2. In the meantime, make up the curry sauce. In a large pan, fry the onions in 1 tbsp of oil until softened and golden. You can add a splash of water should they start to dry out. Add the remaining 4 tbsp of curry paste and cook for 3 minutes. Next, add the tomato passata, coconut milk along with 100ml of water. Simmer for a few minutes.

3. Next, when the vegetables have roasted, tip them into the curry sauce along with the sliced peppers and diced courgettes. You will need to simmer for a further 10-15 until all the vegetables are tender. Scatter with the fresh coriander and serve.

This recipe went down a treat in our house this week, and I'm happy I have a few meals in the freezer! #winning

I would love to know what you think if you give this a try, and please feel free to share your favourite family recipes with me.

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6 comments on “Vegetable Curry For A Crowd”

  1. This sounds delicious! I would have to add some Chicken, my husband is one of those "it's not a meal unless there's meat" kinda guys lol. But I'm definitely pinning this for later! Looks so good!

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