WHAT TO EAT TONIGHT

Winter vegetable curry

A cold-weather warmer packed with Indian flavour

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A cold-weather warmer packed with Indian flavour

Posted

  • Serves 6
  • Preparation time 10 minutes
  • Cooking time 25 minutes
  • 2 carrots, diced
  • 2 medium potatoes, diced
  • ½ a swede, diced
  • ½ a winter squash, diced
  • 100g kale, stalks removed and shredded
  • A small bunch of coriander, roughly chopped
  • 100g toasted cashews
  • Peanuts and almonds
  • 50g sultanas
  • For the curry sauce
  •  
  • 4 tablespoons vegetable oil
  • 2 large onions, diced
  • A small thumb of fresh
  • Ginger, peeled and grated
  • 2 garlic cloves, diced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • 2 teaspoons Kashmiri
  • Chilli powder (we used three-parts paprika to 1 part cayenne as a substitute)
  • 3 tomatoes on the vine, roughly chopped
  • 1 x 400g tin of coconut milk
  1. To make the sauce, heat the oil in a large saucepan and fry the onions with a pinch of salt over a medium heat for three minutes until soft and translucent, stirring regularly. Add the ginger and garlic and cook for a further two minutes. Stir in the spices and cook for another minute until everything is really fragrant. Add the tomatoes and cook on a medium heat for 10 to 15 minutes.
  2. Scrape the contents of the pan into a food processor and blitz to a smooth paste. Return the paste to the pan and stir in the coconut milk. Fill the coconut milk tin with water and stir that in too. Add the carrots, potatoes, swede and squash to the pan with a large pinch of salt and bring to the boil.
  3. Turn the heat down to a simmer and cook the vegetables gently for 15 minutes, until a knife passes through easily. Stir in the kale and half the coriander.
  4. Divide the curry between warm bowls and sprinkle the rest of the coriander on top along with the toasted nuts and sultanas. Serve with naan bread or rice.

Recipe extracted from Fortnum and Mason: Christmas and other winter feasts

Recipe extracted from Fortnum and Mason: Christmas and other winter feasts

by Tom Parker Bowles

Published by Fourth Estate

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Tagged in:
curry
Vegetarian

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