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
3.42 from 12 votes
Duration1 hourhr15 minutesmins
Cook Time1 hourhr
Prep Time15 minutesmins
Servings4
Ingredients
For the vegetables
1medium swede
4turnips
2large carrots
1large potato
1tbspcumin seeds
1tbspvegetable oil
For the curry
1tbspvegetable oil
1tspcumin seeds
1red onion, chopped
1clovesgarlic, chopped
1tbspchopped giner
1tspchili powder*or less to taste
1/2tspturmeric
1tbsptomato purée
400gtinned tomatoes
1tbspgaram masala
Waterif needed
Salt and pepperto taste
100gfrozen 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.