Winter vegetable curry with fruity raita
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 2 tbsp vegetable oil
- 2 onionsthinly sliced
- ½ pumpkinwinter squash or butternut squash, cut into cubes
- 4 carrotscut into batons
- 2 parsnipscut into batons
- 3 tbsp curry paste(or gluten-free alternative)
- 8 large ripe tomatoes2 cut into wedges
- 6 garlic clovespeeled
- thumb-sized piece gingerpeeled and chopped
- small pack corianderchopped
- 200g brown basmati rice
- 6 tbsp low-fat natural yogurt
- 100g mangocut into cubes
- 1 tbsp mango chutney
- small pack toasted flaked almond
Nutrition: per serving
- kcal467low
- fat13g
- saturates2g
- carbs73g
- sugars31g
- fibre12g
- protein13g
- salt0.8g
Method
step 1
Heat the oil in a large lidded pan. Tip in the onions and cook for 10 mins until soft. Stir in the pumpkin, carrots and parsnips, and cook for 5 mins until they begin to soften. Add the curry paste and cook for another 3 mins.
step 2
In a bowl, whizz together the whole tomatoes, garlic and ginger until smooth, then pour over the vegetables, adding 200ml water. Save a handful of coriander to serve, and stir in the rest. Pop on the lid and simmer for 40 mins or until the vegetables are tender. Uncover, stir through the tomato wedges and reduce to the thicken the sauce.
step 3
Meanwhile, cook the rice following pack instructions. Mix the yogurt, mango and chutney in a small bowl. Fork the rice into a serving dish and scatter the curry with remaining coriander and the almonds. Season, then serve alongside the rice and fruity yogurt.
