Winter Vegetable Curry
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons untoasted sesame oil or vegetable oil
- ½teaspoon cumin seeds
- ½teaspoon coriander seeds
- ½teaspoon turmeric
- ¼teaspoon cayenne
- 12-inch piece of ginger, grated
- 6small garlic cloves, minced
- 4small hot red Asian chiles or Mexican chiles de árbol
- 1large onion, diced, about 2 cups
- Salt and pepper
- 2tablespoons tomato paste
- 2cups delicata squash, unpeeled, in 1-inch slices, or butternut squash, peeled, in 1-inch cubes
- 1cup parsnips, hard center core removed, in 1-inch slices or chunks
- ½pound tiny potatoes, such as fingerlings, halved
- 2cups small florets of cauliflower
- 1cup cooked chickpeas, preferably home-cooked and the liquid reserved
- Cilantro sprigs, for garnish
- Steamed basmati rice (optional)
- Apple raita (optional), see recipe
Nutritional analysis per serving (6 servings)
223 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 35 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 6 grams protein; 583 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
This recipe is amazing: SO MUCH TASTE!! Definitely a favorite: enough fire and flavor to make it 5 star for me.
Two comments:
This dish is spicy: great with rice, quinoa, and/or greens. On its own, added some yogurt even tho I like it hot.
Skeptical about Step 2: cooking the onions for 10 minutes in the spice was too long, with too little liquid. After 4 minutes, I reduced the heat and added the tomato paste. The spices didn't taste burnt but some of the cumin seeds were very dark.
Delicious! Since not all of my guests would appreciate super-spicy food, I used only the cayenne, and did not add the 4 chilis to this dish - still had a little kick, but not too much to scare off the sensitive. I served some chili sauce on the side for those who might want to add. Do make basmati rice and the apple raita (without the chili) to serve as an accompaniment, it was a gorgeous plate, raves all around. Thank you, will absolutely make again.
Loved this recipe with double the spices, sweet potato for fingerlings, zucchini for delicate, 4 plum tomatoes, and a can of coconut milk.
I the spices get lost in the tomato paste. Maybe chopped canned tomatoes would work better.
Yuck! I didn’t have the spices in seed form, so that must be why….
Fantastic. I’m One chili Perrier is enough. Extra veggies and spices is great☺️
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