Winter vegetable curry

  • Preparation Time15 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
5 cloves garlic
1 (8-cm) chunk fresh ginger, peeled
45g unsalted butter
1 medium yellow onion, diced
1 cinnamon stick, broken in half
1 bay leaf
2 tsp Madras-style curry powder
225g whole, peeled tomatoes (in juice), roughly chopped
250ml whole milk yoghurt
500ml water
2 tsp salt, plus more for seasoning
2 small turnips, peeled, quartered
2 large carrots, cut into 5-cm chunks
450g butternut squash, seeded, cut into 3-cm wedges
1 (about 225g) small courgette, cut into 5-cm rounds
1 (400g) tin chickpeas, rinsed, drained
Freshly ground black pepper
1 lemon, juiced
Serving suggestions: Basmati rice and chutney
1) Puree the garlic and ginger in a small food processor (mini-chopper). Set aside.

2) Heat the butter in a soup pot over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the cinnamon, bay leaf, garlic-ginger paste and curry powder and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato and yoghurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, as the sauce "fries" in the oil, about 7 minutes. Continue to cook, stirring, for about 1 minute more.

3) Add the water, salt and vegetables and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until crisp-tender, about 10 to 12 minutes. Add the chickpeas, bring to a boil and cook, uncovered, until the vegetables are tender and the liquid thickens, about 5 minutes more.

Season the curry with salt and pepper, to taste, and freshly squeezed lemon juice. Transfer to a serving bowl and serve with basmati rice and chutney.

Cook's note: You may add or substitute any number of vegetables as you like in this recipe. Okra or any sort of sturdy green, such as kale, would be welcome additions. Cauliflower and green beans are also good, but add them later, after the root vegetables have simmered for 10 minutes.

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