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Indian root vegetable curry in blue and white bowl
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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.
Course Main Course
Cuisine Indian, Vegan
Keyword root vegetable curry
Prep Time 15 minutes
Cook Time 1 hour
Servings 4 people
Calories 253kcal

Ingredients

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
Metric - US customary

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: 253kcal | Carbohydrates: 41g | Protein: 7g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 138mg | Potassium: 1270mg | Fiber: 11g | Sugar: 16g | Vitamin A: 6317IU | Vitamin C: 89mg | Calcium: 142mg | Iron: 4mg