Vegetable Curry for a Crowd Recipe

Introduction

This vibrant vegetable curry is perfect for feeding a crowd with its rich flavors and comforting texture. Roasted root vegetables combined with a creamy, spiced sauce make it a satisfying dish that’s great served with rice or naan bread.

Ingredients

• 1 large potato, diced
• 1 small butternut squash, peeled, deseeded and diced
• 1 aubergine, diced
• 6 tbsp tikka masala paste
• 3 tbsp vegetable oil
• 2 onions, sliced
• 680g-700g jar tomato passata
• 400g can coconut milk
• 2 red peppers, sliced
• 2 courgettes, diced
• Few coriander sprigs, to serve
• Rice or naan bread, to serve

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). In a large roasting tin, toss the diced potato, butternut squash, and aubergine with 2 tablespoons of the tikka masala paste and 2 tablespoons of vegetable oil. Season with salt and pepper, then roast for 30 minutes until tender and lightly caramelised.
2. Step 2: While the vegetables roast, heat the remaining 1 tablespoon of oil in a large pan over medium heat. Add the sliced onions and fry until softened and golden, adding a splash of water if they begin to dry out. Stir in the remaining 4 tablespoons of tikka masala paste and cook for 3 minutes to release the flavors.
3. Step 3: Pour in the tomato passata, coconut milk, and 100ml of water. Bring the sauce to a gentle simmer and let it cook for a few minutes to blend the flavors.
4. Step 4: When the roasted vegetables are done, transfer them into the sauce along with the sliced red peppers and diced courgettes. Continue simmering for 10–15 minutes until all the vegetables are tender and the sauce has thickened slightly.
5. Step 5: Garnish with fresh coriander sprigs and serve hot with rice or naan bread.

Tips & Variations

• For a Thai twist, substitute the tikka masala paste with Thai green curry paste, replace the tomato passata with an extra can of coconut milk, and stir in the juice of a few limes before serving.
• Add extra heat by including 2 chopped red chillies when frying the onions, and consider using Madras or vindaloo curry paste for a spicier flavor.
• Use seasonal vegetables or swap in your favorite ones to customize the curry.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave, adding a splash of water or coconut milk to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegan?

Yes, this recipe is naturally vegan as it uses vegetable oil and coconut milk without any animal products.

How can I make the curry less spicy?

Reduce the amount of curry paste used or choose a mild variety. You can also add more coconut milk to mellow the heat.

Vegetable Curry for a Crowd Recipe

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★★★★★

4.9 from 145 reviews

• Author: Cleo
• Total Time: 1 hour
• Yield: 6–8 servings 1x
• Diet: Vegetarian

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Description

A vibrant vegetable curry perfect for serving a crowd, featuring roasted potato, butternut squash, aubergine, and a rich tikka masala sauce made with tomato passata and coconut milk. This recipe offers a comforting and flavorful dish that can be served with rice or naan bread, with optional variations to create Thai or spicier versions.

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Ingredients

Scale 1x2x3x

Roasted Vegetables

• 1 large potato, diced
• 1 small butternut squash, peeled, deseeded and diced
• 1 aubergine, diced
• 2 tbsp tikka masala paste
• 2 tbsp vegetable oil
• Salt and pepper, to season

Sauce and Additional Vegetables

• 2 onions, sliced
• 4 tbsp tikka masala paste
• 1 tbsp vegetable oil
• 680g-700g jar tomato passata
• 400g can coconut milk
• 100ml water
• 2 red peppers, sliced
• 2 courgettes, diced

To Serve

• Few coriander sprigs
• Rice or naan bread

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Instructions

1. Preheat and prepare vegetables: Heat the oven to 200°C (180°C fan)/gas mark 6. In a large roasting tin, toss the diced potato, butternut squash, and aubergine with 2 tablespoons of tikka masala paste and 2 tablespoons of vegetable oil. Season with salt and pepper to taste.
2. Roast vegetables: Roast the seasoned vegetables in the preheated oven for 30 minutes until tender and slightly caramelized.
3. Cook the sauce base: While the vegetables roast, heat the remaining 1 tablespoon of vegetable oil in a large pan over medium heat. Add the sliced onions and fry until softened and golden brown, adding a splash of water if they begin to stick or dry out.
4. Add curry paste and liquids: Stir in the remaining 4 tablespoons of tikka masala paste and cook for 3 minutes to release the aromas. Then add the tomato passata, coconut milk, and 100ml of water. Stir well and bring the sauce to a gentle simmer.
5. Combine roasted vegetables with sauce: When the roasted vegetables are ready, transfer them into the pan with the simmering sauce. Add the sliced red peppers and diced courgettes. Stir everything together.
6. Simmer until tender: Continue to simmer the curry mixture for 10 to 15 minutes, allowing the flavors to meld and the peppers and courgettes to soften.
7. Finish and serve: Scatter fresh coriander sprigs over the curry before serving. Accompany with cooked rice or warm naan bread for a complete meal.

Notes

• To create a Thai-style curry, substitute the tikka masala paste with Thai green curry paste, replace the tomato passata with an extra can of coconut milk, and stir in lime juice just before serving.
• For a spicier version, add 2 chopped red chillies when frying the onions and use Madras or vindaloo curry paste instead of tikka masala.
• This curry can be made ahead and reheated; the flavors will deepen overnight.
• Leftover curry can be frozen for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Indian

Keywords: vegetable curry, tikka masala, roasted vegetables, coconut milk curry, vegetarian curry recipe, Indian cuisine, crowd recipe