Winter vegetable curry with fruity raita

Winter vegetable curry with fruity raita

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(2 ratings)

Prep: 20 mins Cook: 1 hr

Easy

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

  • curry only
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal467
  • fat13g
  • saturates2g
  • carbs73g
  • sugars31g
  • fibre12g
  • protein13g
  • salt0.8g
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Ingredients

  • 2 tbsp vegetable oil
  • 2 onion, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

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

    Pumpkin

    pump-kin

    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 4 carrot, cut into batons
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 parsnip, cut into batons
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 3 tbsp curry paste (or gluten-free alternative)
  • 8 large ripe tomato, 2 cut into wedges
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 6 garlic clove, peeled
  • thumb-sized piece ginger, peeled and chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • small pack coriander, chopped
  • 200g brown basmati rice
  • 6 tbsp low-fat natural yogurt
  • 100g mango, cut into cubes
  • 1 tbsp mango chutney
  • small pack toasted flaked almond

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.

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Comments (3)

Frantic Flapjack's picture
5

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.

Questions (1)

ratsareeatingmybrain's picture

When you say 'small pack' toasted flaked almond, or 'small pack' coriander, for example, how am I supposed to know how much this is? Do you have a base of recommended makes, brands, packs or something? Am I missing something?

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