The BBC Good Food logo
Winter vegetable curry with fruity raita

Winter vegetable curry with fruity raita

By
Rating: 5 out of 5.8 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable (curry only)
  • Gluten-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal467
fat13g
saturates2g
carbs73g
sugars31g
fibre12g
protein13g
salt0.8g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.8 ratings

Sponsored content