Winter Vegetable Curry Recipe

Name: Winter Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
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 arbol; 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

Servings: persons

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 arbol
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

1
Put oil in a wide, heavy pot over medium-high heat.
2
When oil is wavy, add cumin seeds and coriander seeds and let sizzle for about 1 minute.
3
Add turmeric, cayenne, ginger, garlic and chiles and stir to coat.
4
Add onion and season generously with salt and pepper.
5
Cook, stirring, until softened and lightly colored, about 10 minutes.
6
Add tomato paste and stir to coat.
7
Add squash, parsnips and potatoes, salt lightly, then add 3 cups chickpea cooking liquid or water, or enough to just cover vegetables.
8
Bring to a boil, then reduce heat to maintain a brisk simmer.
9
Cover and cook until vegetables are tender but firm, about 15 minutes.
10
Add cauliflower and chickpeas and stir gently to combine.
11
Cover and continue cooking 5 to 8 minutes more, until cauliflower is tender.
12
Taste broth and adjust seasoning, then transfer to a wide, deep serving platter or bowl.
13
Garnish with cilantro sprigs.
14
Serve with steamed basmati rice and apple raita, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 tablespoons untoasted sesame oil or vegetable oil, 1/2 teaspoon cumin seeds, 1/2 teaspoon coriander seeds, 1/2 teaspoon turmeric, and more.

Yes, Winter Vegetable Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Winter Vegetable Curry

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