‘A comforting winter vegetable curry perfectly balanced with warming spices and creamy coconut that will surely warm your soul.”
What better comfort is there than to enjoy a comforting bowl of soup on a cold evening in? Well, probably a comforting winter vegetable curry made using beautiful seasonal vegetables.
The spices of this curry are contrasted against the creamy coconut milk and finished off with a generous squeeze of lemon juice which balances the dish perfectly. This curry in particular uses common British winter vegetables like parsnips, swede, carrots and potatoes. However, don’t feel restricted to these vegetables.
The beauty of this dish is that the flavours of its gravy are whole influenced by the combination of vegetables you choose to use. So every curry could taste as different but still as delicious as the other.
Comforting Winter Vegetable CurryCourse: RecipesCuisine: IndianDifficulty: Medium
A comforting winter vegetable curry perfectly balanced with warming spices and creamy coconut that will surely warm your soul.
3 tbsp olive oil
5 shallots, finely sliced
2 garlic cloves, finely diced
1 inch ginger, finely diced
1/2 tsp turmeric powder
1 tsp chilli powder
1 tsp ground cumin powder
1 tbsp ground coriander powder
1 inch cinnamon stick
700ml vegetable stock (or 1 stock cube with 700ml of water)
2 large potatoes (300g), peeled and cut into 3/4 inch chunks
2 medium carrots (200g), peeled and cut into 3/4 inch chunks
1 small swede (200g), peeled and cut into 3/4 inch chunks
2 medium parsnips (200g), peeled and cut into 3/4 inch chunks
1 cup thick coconut milk
1/2 lemon, juiced
salt and pepper, to finish the dish
coriander leaves, for garnishing
- Heat olive oil in a soup pot over a medium flame and add to it sliced shallots and 1 tsp of sea salt flakes. Sauté the shallots until they have slightly soften, then add to it the diced ginger and garlic and sauté for a further minute.
- Turn the flame down low and add chilli powder, turmeric powder, cumin powder, coriander powder, a cinnamon stick and incorporate well, frying the mix for 1 minute. Be sure to drop the spices on top of the shallots, ginger and garlic base and not directly onto the surface of the pot. If the heat is too high, it may catch and burn, turning the spices bitter.
- Then add the vegetable stock, chopped potatoes, carrots, swede and parsnips and give it a gentle stir. Cover the pot with a lid and allow the curry to simmer for between 30-40 minutes to soften the vegetables. Cook for a little while longer if your vegetables are still a little firm.
- Once the vegetables have cooked thoroughly, add the thick coconut milk and allow the curry to simmer uncovered for 30 seconds. Remove from the heat and add the squeezed lemon and then add salt to cater to your taste.
- Serve into a bowl with a healthy heaping of rice and garnish generously with freshly chopped coriander and enjoy!
I normally let the curry stand for 5 minutes to cool it slightly and allow the flavours to settle and mingle with one another.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #_pestleandspice.
If you love this comforting vegetable curry, why don’t you check out our other vegetarian recipes? Like these satisfying spinach dal curry soup.