Put some spice into your life today with this easy root vegetable curry. Made with swede, turnips, carrots and potatoes this spicy veggie curry is a great way to clear out your vegetable tray and get your five a day! Suitable for vegans.
I absolutely love Indian food and find that making a curry is the perfect way to use up most vegetables.
In my weekly vegetable bag, particularly at this time of year, root vegetables often make an appearance. Although I love eating them as a side dish, sometimes it’s good to build a meal around them instead. This is the case in this delicious Indian-spiced root vegetable curry.
It’s easy to chop and change the vegetables you use, depending on what you have available. Just keep the quantities roughly the same and you’ll have a delicious dinner.
What other root vegetables can you use in this recipe?
Pretty much any root vegetable can be used. I have used carrots, swede (also known as rutabaga), turnip and potato but you could also use:
- sweet potato
- pumpkin or butternut squash
Using some of the more unusual varieties of root vegetable such as rainbow carrots or golden beetroot makes this dish particuarly special.
Can you use leftovers from a roast dinner to make this curry?
Absolutely. This dish is a great vehicle for using up leftover roasted root vegetables. Depending on how you’ve cooked them you may wish to chop the cooked vegetables up a little smaller before adding them to the curry sauce.
Can this vegetable curry be frozen?
Yes, it can definitely be frozen. In fact it’s a brilliant curry recipe to batch cook.
This recipe is best defrosted slowly, rather than in the microwave, as the vegetables will go a little mushy otherwise. It’ll still taste great though!
Do you have to roast the vegetables?
I always prefer to roast my vegetables – in my opinion it gives them the best taste and texture. However, if you are short on time or don’t have an oven available you can boil the vegetables instead.
More root vegetable recipes
If you like this you might like some of these ideas for using up root vegetables.
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How to make root vegetable curry
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Indian-spiced root vegetable curry
- 1 medium swede
- 4 turnips
- 2 large carrots
- 1 large potato
- 1 tbsp cumin seeds
- 1 tbsp vegetable oil
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 red onion chopped
- 2 cloves garlic chopped
- 1 tbsp chopped ginger
- 1 tsp chilli powder or less to taste
- 1/2 tsp turmeric
- 1 tbsp tomato purée
- 400 g tinned tomatoes
- 1 tbsp garam masala
- Water if needed
- Salt and pepper
- 100 g frozen peas
To roast the vegetables
- Preheat the oven to 180°C (fan)/200°C/gas mark 6.
- Peel a medium swede, 4 turnips, 2 large carrots and 1 large potato. Chop into bite sized pieces and place in a roasting tin.
- Add 1 tbsp cumin seeds and 1 tbsp vegetable oil and mix well. Cook for 30-45 minutes until soft. The cooking time will vary depending on the size of your vegetables. Stir every 15 minutes to avoid them sticking.
To make the curry sauce
- While the vegetables are roasting, heat 1 tbsp vegetable oil in a large saucepan over a medium heat.
- Once hot add 1 tsp cumin seeds and fry for a minute until just turning brown.
- Add a chopped red onion and fry until soft. Add 2 cloves of chopped garlic and 1 tbsp chopped ginger. Fry for a further minute.
- Add 1 tsp chilli powder (or less if you prefer), 1/2 tsp turmeric and 1 tbsp tomato purée. Stir well and cook for one minute.
- Add your tin of chopped tomatoes and stir well. Reduce the heat to low and leave to simmer until the vegetables are almost done.
Just before the vegetables are ready add 1 tbsp garam masala and 100g frozen peas. Stir well. If the sauce is very thick you may wish to add a dash of water at this stage too.
Cook for 5 minutes until the peas are warmed through, then add the cooked roasted root vegetables. Mix well and season to taste with salt and pepper.
- Serve with rice and/or Indian flatbreads and your favourite pickles.
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