Winter vegetable curry

Ingredients:

  • 2 white onions
  • 3 garlic cloves
  • 1 inch piece of ginger
  • 1 tbsp vegetable oil
  • 12 curry leaves
  • 300g butternut squash
  • 2 large carrots
  • 3 large parsnips
  • 4 tablespoons of madras curry paste
  • 1 tin of chopped tomatoes
  • 200ml 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

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 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 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 flavor

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