Winter vegetable curry with fruity raita

Winter vegetable curry with fruity raita

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Cooking time

Prep: 20 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 4

Use hardy root veg in this Asian-inspired spice pot. We used pumpkin, carrots and parsnips, teamed with tomatoes

Nutrition and extra info

Additional info

  • curry only
  • Gluten-free
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
467
protein
13g
carbs
73g
fat
13g
saturates
2g
fibre
12g
sugar
31g
salt
0.8g

Ingredients

  • 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 (or gluten-free alternative)
  • 8 large ripe tomatoes, 2 cut into wedges
  • 6 garlic cloves, peeled
  • thumb-sized piece ginger, peeled and chopped
  • small pack coriander, chopped
  • 200g brown basmati rice
  • 6 tbsp low-fat natural yogurt
  • 100g mangoes, cut into cubes
  • 1 tbsp mango chutney
  • small pack toasted flaked almond

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Method

  1. Heat the oil in a large lidded pan. Tip in the onions and cook for 10 mins until soft. Stir in the pumpkin, carrots and parsnips, and cook for 5 mins until they begin to soften. Add the curry paste and cook for another 3 mins.
  2. In a bowl, whizz together the whole tomatoes, garlic and ginger until smooth, then pour over the vegetables, adding 200ml water. Save a handful of coriander to serve, and stir in the rest. Pop on the lid and simmer for 40 mins or until the vegetables are tender. Uncover, stir through the tomato wedges and reduce to the thicken the sauce.
  3. Meanwhile, cook the rice following pack instructions. Mix the yogurt, mango and chutney in a small bowl. Fork the rice into a serving dish and scatter the curry with remaining coriander and the almonds. Season, then serve alongside the rice and fruity yogurt.

Recipe from Good Food magazine, January 2014

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Comments

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Frantic Flapjack's picture
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This was a lovely winter warmer curry. Well received by everyone. I wouldn't change a thing.

hannahrook's picture

Made this for the first time tonight and it was lovely. My husband always pulls a sceptical face when I say we are eating vegetarian food as he is very much a meat eater but he really enjoyed it and went back for seconds. I used balti paste and used a bit more for extra heat. I was worried the tomato/garlic mix was too thin but it worked really well and I actually had to add a little more water to stop it sticking. Next time I would add chickpeas for variety.

picklestick's picture

Very tasty, needed a bit more curry paste for our tastes. We added some left over cooked chicken too.

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