Hearty Root Veg Curry

Recipe by Joe Jones,medium Prep: 15 minutes,Cooking: 40 minutes,Serves: 4

A hearty and warming vegetable curry that's full of flavour and packs an immune boosting punch. A wide variety of veg can be used, choose whatever combination you like

The root vegetables in this recipe are at their very best in both flavour and nutrients during the winter and spring months

Ingredients

SERVINGS 4

Ingredients

  • 1 large onion
  • 225g Potatoes
  • 225g Carrots
  • 225g Turnips
  • 225g Sweet Potatoes
  • 225g Leeks, trimmed and sliced
  • 400g tin chopped tomatoes
  • 200ml Greek yoghurt
  • 3 garlic cloves, crushed
  • 1 inch piece of fresh ginger, peeled and grated
  • 1 tablespoon olive or vegetable (rapeseed) oil
  • 55g ground almonds

Spices

  • 2 teaspoons ground cumin
  • 2 teaspoons mustard seeds
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon chilli powder
  • 6 cardamom pods, crushed
  • 1 green chilli, chopped
  • 3 teaspoons ground coriander
  • Pinch of salt and ground black pepper

Utensils

  • Chopping board
  • Garlic crusher
  • Grater
  • Kitchen scales
  • Knife
  • Large saucepan
  • Measuring jug
  • Vegetable peeler
  • Wooden spoon

Instructions

Method

  1. Peel all the root vegetables and cut into roughly 1 inch cubes
  2. In a large saucepan, heat the oil, add the onion and gently fry over a low heat for 5 minutes
  3. Add the garlic, chilli and ginger and fry for a further minute, stirring all the time so it doesn't burn
  4. Tip in the chilli powder, cumin, cloves, ground coriander, mustard seeds, turmeric and cardamom pods and cook for a further 2 minutes
  5. Add the root veg to the pan along with the leeks and stir well, coating with the herbs and spices
  6. Measure out 570ml of water and add to the pan along with the tomatoes then season with the salt and pepper
  7. Bring to the boil, place the lid on the pan, turn down the heat and simmer gently for 30 minutes until the vegetables are soft
  8. If a lot of liquid still remains, remove the lid and continue cooking until it reduces a little
  9. Remove from the heat and stir in the yogurt and almonds
  10. Serve straight away or portion into containers to allow to cool before placing into the fridge or freezer for another day

Nutrition

  • Energy

    1469kj 351kcal 17.55%

  • Fat

    17.5g 25%

  • Saturates

    4.45g 22%

  • Sugars

    24.2g 27%

  • Salt

    0.6g 10%

Vitamins and Minerals

The range of vegetables, herbs and spices in this recipe provide a variety of important antioxidant rich vitamins such as vitamins A and C and minerals such as zinc and potassium. Yoghurt also provides a source of calcium and B vitamins.

Fibre

The variety of vegetables also provides a good source of fibre which provides food for the bacteria in our guts. A healthy and diverse gut bacterial population has also been shown to help strengthen our immune systems.

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