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5 from 1 vote

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%)