Name: Winter vegetable curry with fruity raita
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: Asian
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 mango cut into cubes; 1 tbsp mango chutney; small pack toasted flaked almond

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Winter vegetable curry with fruity raita

Winter vegetable curry with fruity raita

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 4.8 out of 5.11 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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 mango

cut into cubes
1 tbsp mango chutney
small pack toasted flaked almond

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Nutrition: per serving

kcal467

low
fat13g
saturates2g
carbs73g
sugars31g
fibre12g
protein13g
salt0.8g

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.

Recipe from Good Food magazine, January 2014

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A star rating of 4.8 out of 5.11 ratings

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