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.

 

Prep time: 5 minutes

Cook time: 40 minutes

Servings: 4 people

Preparation

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 (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.

3. Stir in Curry Paste

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

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.

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.

Ingredients

2 white onions

3 garlic cloves

1 inch of ginger

1 tbsp of veg oil

300g butternut squash

2 large carrots

3 large parsnips

4 tablespoons of madras curry paste

1 tin of chopped tomatoes

200ml water

1 tin of coconut milk

2 handfuls of chopped kale
Mango chutney to serve

Natural yogurt to serve

3 cups of brown rice