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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.
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.
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 4 tablespoons of madras curry paste, stir well and cook for 4 minutes.
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.
Add 1 tin of coconut milk and 2 handfuls of chopped kale and continue to cook for 5 minutes.
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.
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 onions3 garlic cloves1 inch piece of ginger1 tbsp vegetable oil12 curry leaves300g butternut squash2 large carrots3 large parsnips4 tablespoons of madras curry paste1 tin of chopped tomatoes200ml of water1 tin of coconut milk2 handfuls of chopped kaleCooked brown rice, to serveYoghurt, to serveMango chutney, to serveChopped coriander, to serve
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