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