Indian-spiced root vegetable curry

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:

• parsnips
• celeriac
• sweet potato
• pumpkin or butternut squash
• beetroot.

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.

Ingredients

Please do not reproduce this recipe without permission.

For the root vegetables (see note above about using different vegetables):

• Swede
• Turnips
• Carrots
• Potato
• Cumin seeds
• Vegetable oil

For the curry:

• Vegetable oil
• Cumin seeds
• Red onion
• Garlic chopped
• Ginger
• Chilli powder
• Turmeric
• Tomato purée
• Tinned tomatoes
• Garam masala
• Water
• Salt and pepper
• Frozen peas

How to make root vegetable curry

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Please do not reproduce this recipe without permission.

Indian-spiced root vegetable curry

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.

4.12 from 9 votes

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Course Main Course

Cuisine Indian, Vegan

Servings 4 people

Calories 253 kcal

Ingredients

 

MetricUS customary

 

1x2x3x

For the vegetables

• 1 medium swede
• 4 turnips
• 2 large carrots
• 1 large potato
• 1 tablespoon cumin seeds
• 1 tablespoon vegetable oil

For the curry

• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1 red onion chopped
• 2 cloves garlic chopped
• 1 tablespoon chopped ginger
• 1 teaspoon chilli powder* or less to taste
• ½ teaspoon turmeric
• 1 tablespoon tomato purée
• 400 g tinned tomatoes
• 1 tablespoon garam masala
• Water if needed
• Salt and pepper to taste
• 100 g frozen peas

Instructions

 

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 tablespoon cumin seeds and 1 tablespoon 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 tablespoon vegetable oil in a large saucepan over a medium heat.
• Once hot add 1 teaspoon 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 tablespoon chopped ginger. Fry for a further minute.
• Add 1 teaspoon chilli powder (or less if you prefer), ½ teaspoon turmeric and 1 tablespoon 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 tablespoon 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.

Notes

1. Nutritional information is approximate and is intended as a guide.
2. Chilli powder varies in heat a lot so add a little to start, taste and add more if needed.

Nutrition

Calories: 253kcalCarbohydrates: 41gProtein: 7gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 138mgPotassium: 1270mgFiber: 11gSugar: 16gVitamin A: 6317IUVitamin C: 89mgCalcium: 142mgIron: 4mg

Keyword root vegetable curry

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