Comforting Winter Vegetable Curry

“A comforting winter vegetable curry balanced delicately with warming spices and creamy coconut milk.

Flat lay of vegetable curry with rice by George Alexander

What better comfort is there than enjoying a bowl of warm curry on a cold evening? Well, probably a comforting winter vegetable curry of course!

This curry uses easily available winter vegetables like, 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 influenced entirely by the combination of vegetables you choose to use.  So every curry will have a unique vegetable taste depending on the additions you choose. 


Ingredients

  • 2 tbsp olive oil
  • 4-5 echalion shallots, finely sliced
  • 2 garlic cloves, finely chopped
  • 1 inch ginger, finely chopped
  • 1 tsp kashmiri chilli powder 
  • 1/2 tsp turmeric powder 
  • 1 tbsp coriander powder 
  • 1 tsp cumin powder
  • 2 inch cinnamon stick 
  • 2 large (500g) maris piper potatoes, peeled and cut into quarters
  • 1/2 small swede (250g), peeled and cut into 3/4 inch chunks
  • 3-4 medium carrots (300g), peeled and cut into 2 inch lengths 
  • 700ml vegetable stock – alternatively the same measure of water dissolved in 1 stock cube 
  • 1 large tomato, chopped 
  • 1/2 cup thick coconut milk
  • 2 tbsp chopped coriander leaves

(* 1 Tsp = 5ml, 1 Tbsp = 15 ml, 1 Cup = 250 ml)


How to make Winter Vegetable Curry

1. Heat olive oil in a heavy bottomed pot over a medium flame. Once the olive oil has warmed, add the shallots with a generous pinch of flaked sea salt and sauté until the shallots begin to soften.


2. Next add the ginger and garlic and sauté for 30-60 seconds, just until their rawness has cooked out.


3. Add the chilli powder, turmeric powder, cumin powder, coriander powder and cinnamon stick and sauté the spices for around 60 seconds. Just until the spices begin to shimmer and release their aromas.


4. Then add the potatoes, carrots, swede and vegetable stock into the pot. Cover the pot with a lid and allow the curry to simmer for between 25-30 minutes or until the vegetables have softened.


5. Once the vegetables have cooked through, add the chopped tomatoes and gently simmer the curry for another 5 minutes.


6. Finally, pour in thick coconut milk and a sprinkle of flaked sea salt. Simmer for a final minute and then remove from the heat.


7. Sprinkle over chopped coriander leaves and serve the curry immediately with some lovely white or brown rice.


Tips for making the best Vegetable Curry

Frying the shallots – You want to impart the delicate flavour from the shallots, so only sauté the shallots until they have softened. Do not allow them to adopt a caramelised colour. 

Frying the spices – When adding the powdered spices, the flame should be emitting a low-medium heat. Sauté the spices just until they begin to shimmer and release their aromas. Too high and the spices will burn and give the stew a bitter taste.

Adding the tomatoes – The tomatoes should only be added once the vegetables have been cooked. If added too early the acidity from the tomatoes will harden the potatoes and prevent them from cooking well.

Adding the coconut milk – To retain the fresh creamy flavour of the coconut milk, only simmer the stew for another minute once the coconut milk has been added.


Cooking the vegetables

Test the readiness of the vegetables by piercing through their centres. The fork should slide through smoothly without too much resistance. Once the vegetables have cooked through do not stir the curry too much. 

The vegetables, specifically the potatoes, will be quite delicate at this point. Therefore, when adding the tomatoes and coconut milk try to create gaps between the vegetables to disperse them evenly through the curry. 


Resting the curry

Once you have finished cooking the vegetable curry, let the curry stand (covered with a lid) for 10-15 minutes before serving. This will give time for the potatoes to cool slightly and firm up, preventing them from breaking apart too much. It will also allow all the flavours to fully mingle with one another.


Potatoes to use

Use a floury potato for this recipe.  I would recommend either Desiree, Estima, King Edward or Maris Piper. Floury potatoes contain more starch and less water than waxy potatoes. 

They tend to fluff up when they’re cooked and give a pleasant creamy mouth feel when cooked well. Though be careful, if cooked for too long they can break apart easily and get logged with liquid.



Similar dishes you could try

Short on recipe inspiration? Do not fret. Why not check out some of these vegetarian recipes for ideas on your next meal.

Vegan Green Lentil and Spinach Curry

Keralan Dhal Curry

Fried Cabbage (Cabbage Thoran)

Indian Cauliflower Tray Bake

Tasty Vegan Chili


How to serve your Winer Vegetable Curry

Vegetable curry sits well alongside other non-vegetarian or vegetarian curries. It can be poured over either naan bread, roti, paratha or plain brown or white rice. However, as the flavours are light and delicate the curry is just as satisfying eaten on its own. Simply ladle the curry into a bowl and sprinkle over some chopped coriander.


Storing Suggestions

You can refrigerate the leftover vegetable curry in an airtight container for up to 4-5 days. When reheating, only simmer for as long as it’s required to bring it back up to temperature. This should only take 3-4 minutes over a medium flame. 

For a longer storing period, you can freeze the vegetable curry in an airtight container for 3 months. Allow the curry to defrost completely before following the reheating method above.


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Winter Vegetable Curry

Comforting Winter Vegetable Curry

A comforting winter vegetable curry balanced delicately with warming spices and creamy coconut milk.
AuthorGeorge Alexander
PREP TIME15 minutes
COOK TIME35 minutes
TOTAL TIME50 minutes
Servings4 (servings)
CourseMain Course Side Dish
CuisineHealthy Indian Vegan
KeywordVegan Curry Recipes vegetable coconut curry Vegetable Curry Vegetable Curry Indian
Calories292 kcal

Ingredients

  • 2 tbsp olive oil
  • 4-5 echalion shallots (finely sliced)
  • 2 garlic cloves (finely chopped)
  • 1 inch ginger (finely chopped)
  • 1 tsp kashmiri chilli powder
  • 1/2 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 2 inch cinnamon stick
  • 2 large (500g) maris piper potatoes (peeled and cut into quarters)
  • 1/2 small (250g) swede (peeled and cut into 3/4 inch chunks)
  • 3-4 medium (300g) carrots (peeled and cut into 2 inch lengths )
  • 700 ml vegetable stock (alternatively the same measure of water dissolved in 1 stock cube)
  • 1 large tomato (chopped)
  • 1/2 cup thick coconut milk

GARNISH

  • 2 tbsp chopped coriander leaves

Instructions

  • Heat olive oil in a heavy bottomed pot over a medium flame. Once the olive oil has warmed, add the shallots with a generous pinch of flaked sea salt and sauté until the shallots begin to soften.
  • Next, add the ginger and garlic and sauté for 30-60 seconds, just until their rawness has cooked out.
  • Add the chilli powder, turmeric powder, cumin powder, coriander powder and cinnamon stick and sauté the spices for around 60 seconds. Just until the spices begin to shimmer and release their aromas.
  • Then add the potatoes, carrots, swede and vegetable stock into the pot. Cover the pot with a lid and allow the curry to simmer for between 25-30 minutes or until the vegetables have softened.
  • Once the vegetables have cooked through, add the chopped tomatoes and gently simmer the curry for another 5 minutes.
  • Finally, pour in thick coconut milk and a sprinkle of flaked sea salt. Simmer for a final minute and then remove from the heat.
  • Sprinkle over chopped coriander leaves and serve the curry immediately with some lovely white or brown rice.

Nutrition

Calories: 292kcal (15%) Carbohydrates: 38g (13%) Protein: 6g (12%) Fat: 14g (22%) Saturated Fat: 7g (44%) Sodium: 213mg (9%) Potassium: 1182mg (34%) Fiber: 9g (38%) Sugar: 10g (11%) Vitamin A: 639IU (13%) Vitamin C: 46mg (56%) Calcium: 70mg (7%) Iron: 8mg (44%)

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 #pestleandspiceuk.

If you love this Winter Vegetable Curry recipe, why don’t you check out our other vegetarian recipes? Like this delicious Vegan Green Lentil and Spinach Curry.

Be sure to subscribe to my newsletter for the latest recipes and follow along on FacebookInstagram and Pinterest!

Recipe consulted during the making of this recipe: Pestle & Spice South Indian Fish Stew.


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