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

For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.

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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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.

4.17 from 6 votes

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Prep Time 15 mins

Cook Time 1 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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