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How to make winter vegetable curry

Pairing wintery veg with kale, creamy coconut milk and madras curry paste gives a vegetarian curry that's deliciously warming. Learn how to make this comforting and extremely simple vegetable curry with our step-by-step recipe. For a vegan version, make sure the curry paste is vegan-friendly and use a non-dairy yogurt to serve.

  1. Prepare

    Chop 2 white onions and finely grate 3 garlic cloves and a 1 inch piece of ginger. Heat up 1 tbsp of vegetable oil in a large saucepan and add the onions, garlic and ginger, along with 12 curry leaves. Cook for 5 minutes, stirring often.

  2. Add vegetables

    Meanwhile, chop 300g of butternut squash. Peel 2 large carrots and chop into even-sized chunks. Do the same with 3 large parsnips. Add all these to the pan, stir and cook for 2 minutes.

    Add vegetables
  3. Stir in curry paste

    Add 4 tablespoons of madras curry paste, stir well and cook for 4 minutes.

    Stir in curry paste
  4. Simmer

    Add 1 tin of chopped tomatoes and 200ml of water and bring to the boil. Reduce to a gentle simmer, pop the lid on the pan and cook for 25 minutes.

  5. Add extra flavour

    Add 1 tin of coconut milk and 2 handfuls of chopped kale and continue to cook for 5 minutes.

    Add extra flavour
  6. Serve and enjoy!

    Serve into bowls with some cooked brown rice. Spoon over a little yogurt and mango chutney, then finish with a sprinkle of chopped coriander.

    Easy Veg Curry Step 7 EDIT (LGH)

    Calories 413kcal (21%), sugar 24.3g (27%), fat 26.1g (37%), saturates 16.7g (84%), salt 0.94g (16%), based on 4 servings.

  7. Ingredients

    Love the sound of this vegetable winter curry? Don’t forget to screenshot the list of ingredients below or write down the ingredients to take to the supermarket.  

    2 white onions
    3 garlic cloves
    1 inch piece of ginger
    1 tbsp vegetable oil
    12 curry leaves
    300g butternut squash
    2 large carrots
    3 large parsnips
    4 tablespoons of madras curry paste
    1 tin of chopped tomatoes
    200ml of water
    1 tin of coconut milk
    2 handfuls of chopped kale
    Cooked brown rice, to serve
    Yoghurt, to serve
    Mango chutney, to serve
    Chopped coriander, to serve