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–+ servings
You can use a variety of different root vegetables for this curry, and it's the perfect way to use up any veggies you have lying around in your fridge
A root vegetable curry, a recipe using seasonal vegetables like carrots, swede, and potato
3.42 from 12 votes
Duration1 hr 15 mins
Cook Time1 hr
Prep Time15 mins
Servings4

Ingredients

For the vegetables
  • 1 medium swede
  • 4 turnips
  • 2 large carrots
  • 1 large potato
  • 1 tbsp cumin seeds
  • 1 tbsp vegetable oil
For the curry
  • 1 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 red onion, chopped
  • 1 cloves garlic, chopped
  • 1 tbsp chopped giner
  • 1 tsp chili powder* or less to taste
  • 1/2 tsp turmeric
  • 1 tbsp tomato purée
  • 400 g tinned tomatoes
  • 1 tbsp garam masala
  • Water if needed
  • Salt and pepper to taste
  • 100 g frozen peas

Instructions

To roast the vegetables

  • Preheat the oven to 180°C (fan)/200°C/gas mark 6.
  • Peel a medium swede, 4 turnips, 2 large carrots and 1 large potato. Chop into bite sized pieces and place in a roasting tin.
  • Add 1 tablespoon cumin seeds and 1 tablespoon vegetable oil and mix well. Cook for 30-45 minutes until soft. The cooking time will vary depending on the size of your vegetables. Stir every 15 minutes to avoid them sticking.

To make the curry sauce

  • While the vegetables are roasting, heat 1 tablespoon vegetable oil in a large saucepan over a medium heat.
  • Once hot add 1 teaspoon cumin seeds and fry for a minute until just turning brown.
  • Add a chopped red onion and fry until soft. Add 2 cloves of chopped garlic and 1 tablespoon chopped ginger. Fry for a further minute.
  • Add 1 teaspoon chilli powder (or less if you prefer), ½ teaspoon turmeric and 1 tablespoon tomato purée. Stir well and cook for one minute.
  • Add your tin of chopped tomatoes and stir well. Reduce the heat to low and leave to simmer until the vegetables are almost done.
  • Just before the vegetables are ready add 1 tablespoon garam masala and 100g frozen peas. Stir well. If the sauce is very thick you may wish to add a dash of water at this stage too.
  • Cook for 5 minutes until the peas are warmed through, then add the cooked roasted root vegetables. Mix well and season to taste with salt and pepper.
  • Serve with rice and/or Indian flatbreads and your favourite pickles.
*Chilli powder varies in heat a lot so add a little to start, taste and add more if needed.