Winter vegetable curry

Prep: 20 mins
Cook: 60 mins
Winter vegetable curry
A delicious Asian infused curry with winter vegetables in this one pot dish.

2 tbsp vegetable oil

2 onions, thinly sliced

½ pumpkin, winter squash or butternut squash, cut into cubes

4 carrots, cut into batons

2 parsnips, cut into batons

3 tbsp curry paste

8 large ripe tomatoes, 2 cut into wedges

6 garlic cloves, peeled

Thumb-sized piece ginger, peeled and chopped

2 x small handful coriander, chopped

200g brown basmati rice

6 tbsp low-fat natural yoghurt

100g mango, cut into cubes

1 tbsp mango chutney

50g toasted flaked almond

In a large lidded pan, heat the oil. Add the onions and cook until soft, about 10 minutes.

Stir in the pumpkin, carrots and parsnips, and cook for 5 minutes until they begin to soften.

Add the curry paste and cook for another 3 minutes.

In a food processor, blitz together the whole tomatoes, garlic and ginger until smooth, then pour over the vegetables, adding 200ml water.

Stir a handful of coriander in. Pop on the lid and simmer for 40 minutes or until the vegetables are tender.

Uncover, stir through the tomato wedges and reduce to thicken the sauce.

Cook the rice according to the instructions, drain well and set aside.

Mix the yoghurt, mango and chutney in a small bowl.

Fork the rice into a serving dish and scatter the curry with remaining coriander and the almonds.

Serve in with the fruity yoghurt on the side.


Preparation Time
20 minutes

Cooking Time
60 minutes

Main ingredients
Dairy, Fruit, Vegetables, Rice, Spice

Recipe Type
Dinner, Easy Recipes, Entertaining, Family Dinners, Healthy

Asian, Indian

Level of Difficulty

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