Best Winter Vegetable Curry With Fruity Raita Recipes

WINTER VEGETABLE CURRY WITH FRUITY RAITA

Winter vegetable curry with fruity raita image

Use hardy root veg in this Asian-inspired spice pot. We used pumpkin, carrots and parsnips, teamed with tomatoes

Provided by Good Food team

Categories Dinner

Time 1h20m

Number Of Ingredients 15

Ingredients

2 tbsp vegetable oil
2 onions , thinly sliced
½ pumpkin , winter squash or butternut squash, cut into cubes
4 carrots , cut into batons
2 parsnips , cut into batons
3 tbsp curry paste (or gluten-free alternative)
8 large ripe tomatoes , 2 cut into wedges
6 garlic cloves , peeled
thumb-sized piece ginger , peeled and chopped
small pack coriander , chopped
200g brown basmati rice
6 tbsp low-fat natural yogurt
100g mango , cut into cubes
1 tbsp mango chutney
small pack toasted flaked almond

Steps:

Heat the oil in a large lidded pan. Tip in the onions and cook for 10 mins until soft. Stir in the pumpkin, carrots and parsnips, and cook for 5 mins until they begin to soften. Add the curry paste and cook for another 3 mins.
In a bowl, whizz together the whole tomatoes, garlic and ginger until smooth, then pour over the vegetables, adding 200ml water. Save a handful of coriander to serve, and stir in the rest. Pop on the lid and simmer for 40 mins or until the vegetables are tender. Uncover, stir through the tomato wedges and reduce to the thicken the sauce.
Meanwhile, cook the rice following pack instructions. Mix the yogurt, mango and chutney in a small bowl. Fork the rice into a serving dish and scatter the curry with remaining coriander and the almonds. Season, then serve alongside the rice and fruity yogurt.

Nutrition Facts : Calories 467 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 31 grams sugar, Fiber 12 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium

WINTER VEGETABLE CURRY

Winter Vegetable Curry image

There are lots of authentic vegetarian Indian dishes, but this hearty curry is more a seat-of-the-pants improvisation, actually based on a French technique. The recipe, however, may be used as a template for any number of variations. Make it with other winter vegetables, or change the combination to match the seasonal vegetables available throughout the year. Just don't forget to remove the whole chiles before eating.

Provided by David Tanis

Categories dinner, lunch, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

3 tablespoons untoasted sesame oil or vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1 2-inch piece of ginger, grated
6 small garlic cloves, minced
4 small hot red Asian chiles or Mexican chiles de árbol
1 large onion, diced, about 2 cups
Salt and pepper
2 tablespoons tomato paste
2 cups delicata squash, unpeeled, in 1-inch slices, or butternut squash, peeled, in 1-inch cubes
1 cup parsnips, hard center core removed, in 1-inch slices or chunks
1/2 pound tiny potatoes, such as fingerlings, halved
2 cups small florets of cauliflower
1 cup cooked chickpeas, preferably home-cooked and the liquid reserved
Cilantro sprigs, for garnish
Steamed basmati rice (optional)
Apple raita (optional), see recipe

Steps:

Put oil in a wide, heavy pot over medium-high heat. When oil is wavy, add cumin seeds and coriander seeds and let sizzle for about 1 minute. Add turmeric, cayenne, ginger, garlic and chiles and stir to coat.
Add onion and season generously with salt and pepper. Cook, stirring, until softened and lightly colored, about 10 minutes. Add tomato paste and stir to coat. Add squash, parsnips and potatoes, salt lightly, then add 3 cups chickpea cooking liquid or water, or enough to just cover vegetables. Bring to a boil, then reduce heat to maintain a brisk simmer. Cover and cook until vegetables are tender but firm, about 15 minutes.
Add cauliflower and chickpeas and stir gently to combine. Cover and continue cooking 5 to 8 minutes more, until cauliflower is tender. Taste broth and adjust seasoning, then transfer to a wide, deep serving platter or bowl. Remove chiles and garnish with cilantro sprigs. Serve with steamed basmati rice and apple raita, if desired.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 8 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 582 milligrams, Sugar 8 grams, TransFat 0 grams

WINTER VEGETABLE CURRY

Winter Vegetable Curry image

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 (2-cup) servings

Number Of Ingredients 19

Ingredients

5 cloves garlic
1 (3-inch) chunk peeled, fresh ginger
3 tablespoons unsalted butter
1 cinnamon stick, broken in half
1 bay leaf
1 medium yellow onion, diced
2 teaspoons Madras-style curry powder
1 cup whole, peeled tomatoes (in juice) roughly chopped
1 cup whole milk yogurt
2 cups water
2 teaspoons kosher salt, plus more for seasoning
2 small turnips, peeled and quartered
2 large carrots, cut into 2-inch chunks
1 pound butternut squash, seeded and cut into 11/2 inch wedges)
1 small zucchini, cut into 2-inch-long rounds, (about 8 ounces)
1 (14-ounce) can chickpeas, rinsed and drained
Freshly ground black pepper
1 lemon, juiced
Serving suggestion: Basmati rice and chutney

Steps:

Puree the garlic and ginger in a small food processor (mini-chopper), into a paste. Set aside.
Heat the butter in a Dutch oven or soup pot over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the cinnamon and bay leaf, garlic-ginger paste, curry powder and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, as the sauce "fries" in the oil, about 7 minutes. Continue to cook, stirring, for about 1 minute more.
Add the water, salt, and vegetables and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until crisp-tender, about 10 to 12 minutes. Add the chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid thickens, about 5 minutes more. Season the curry with salt and pepper, to taste, and freshly squeezed lemon juice. Transfer to a serving bowl and serve with basmati rice and chutney.