How to make winter vegetable curry

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.

Add vegetables

Meanwhile, chop 300g (10oz) 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.

Stir in curry paste

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

Simmer

Add 1 tin of chopped tomatoes and 200ml (1/3pint) of water and bring to the boil. Reduce to a gentle simmer, pop the lid on the pan and cook for 25 minutes.

Add extra flavour

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

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.

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

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 (10oz) butternut squash
2 large carrots
3 large parsnips
4 tablespoons of madras curry paste
1 tin of chopped tomatoes
200ml (1/3pint) 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