At a glance: Serves 4 to 6 · Prep 15 min · Cook 30 min · Plant-based, dairy-free and gluten-free
Few things are as comforting in winter as a warm, fragrant bowl of curry. This winter vegetable curry is generous, adaptable and full of seasonal vegetables. It is gently spiced with turmeric and ginger, two ingredients long valued in traditional cooking.
Best of all, it is easy to make and welcomes whatever vegetables you have on hand. It is a lovely, nourishing alternative to the sugary comfort foods that tend to appear in winter, which is good news for your teeth as well as the rest of you.
Ingredients
- 1.5kg winter vegetables, such as broccoli, cauliflower, potato, silverbeet, carrot, parsnip or pumpkin
- 2 tablespoons coconut oil
- 1 onion, chopped
- 2 garlic cloves, smashed
- 1 bunch coriander, stalks and leaves chopped separately
- Thumb-sized piece of ginger, grated
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 400ml coconut milk
- 1 cup stock (vegetable or chicken, or water if neither is available)
- Curry leaves, optional
- Salt and pepper, to taste
Method
- Cut the vegetables into bite-sized pieces.
- Heat the oil in a pot over medium heat. Add the onion and stir until soft and lightly golden.
- Add the ginger, garlic, coriander stalks, cinnamon and turmeric, and cook for 1 minute until fragrant.
- Add the vegetables, coconut milk, curry leaves (if using) and stock or water.
- Cover the pot and reduce the heat to a low simmer.
- Cook until the vegetables are tender, then season with salt and pepper to taste. Scatter the coriander leaves over the top to serve.
Cook’s tip
Why stop at turmeric and cinnamon? In many traditional cuisines, spices are prized for both their flavour and their place in cooking. Get creative and add cardamom, cumin, a few mustard seeds or a pinch of chilli for extra warmth and depth.
Make it your own
Can I make this ahead or freeze it?
Yes. This curry keeps well in the fridge for up to three days and freezes beautifully, so it is ideal for batch cooking on a cold weekend.
How can I make it heartier?
Add a tin of chickpeas or some cooked lentils for extra substance, or serve it with brown rice or warm flatbread.
Which vegetables work best?
Whatever is in season and in your fridge. Firmer vegetables like pumpkin and potato hold their shape well, while greens like silverbeet are lovely stirred through at the end.
Love a whole food approach to winter? Read our Winter Wellness guide for ten gentle ways to feel your best, or book a check-up with SHDC on (02) 5300 3387.
