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Root vegetable curry


root vegetable curry - recipe image
Serves:
4
Time:
1 hr 25 min



Bring some seasonal goodness to the table with this spicy medley of root veg


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Each serving contains:

LOW
SALT
0.4g

LOW
SUGAR
13.1g

LOW
SAT
1.3g

LOW
FAT
7.8g


Contains allergens Vegan Vegetarian

Ingredients

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  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 fresh green chilli, seeded and finely chopped
  • 1 clove garlic, finely chopped
  • 2.5cm piece fresh root ginger, finely chopped
  • 2 tbsp plain flour
  • 2 tsp each of ground coriander, ground cumin and turmeric
  • 300ml water
  • 200ml passata/200g tin of tomatoes
  • 750g mixed root vegetables such as sweet potato, swede and celeriac, peeled and diced
  • 2 carrots, thinly sliced
  • Freshly ground black pepper, to taste
  • 260g basmati rice, raw
  • Chopped fresh coriander, to garnish

Method

  1. Heat the oil in a large saucepan. Add the onion, chilli, garlic and ginger and sauté for 5 minutes, or until it’s soft. Stir in flour and spices and cook gently for 1 minute, stirring.

  2. Gradually stir in the water, and then add the passata or tomatoes, diced root vegetables and carrots. Season with black pepper and mix well.

  3. Bring to the boil, stirring, then lower the heat, cover and simmer for about 45 minutes, or until the vegetables are cooked and tender. Stir occasionally.

  4. Meanwhile, cook the rice according to the instructions on the packet.

  5. Serve the curry with the rice (or couscous) and garnish with chopped coriander.



Nutritional information

Nutrient Per 100g Per portion (493g)
Energy86 kcal (304 kJ)425 kcal (1500 kJ)
Protein 1.8g 8.9g
Carbohydrate 17.4g 86g
(of which sugars) 2.7g 13.1g
Fat 1.6g 7.8g
(of which saturates) 0.3g 1.3g
Fibre 1.5g 7.3g
Sodium 0.03g 0.1g
Salt 0.1g 0.4g
Analysed using equal amounts of sweet potato, swede, celeriac and parsnip. Analysed with 180g cooked rice per portion.

Allergy advice

Contains: wheat (gluten), celery (celeriac).


Food safety tips

Always wash your hands, work surfaces, utensils and chopping boards before you start cooking. You should wash or peel raw vegetables before use, this will help clean them and remove any harmful bacteria that might be on the outside. Any leftovers should be cooled within 1-2 hours and placed in the fridge (for up to 2 days) or frozen. When reheating always make sure that the dish is steaming hot all the way through before serving, never re-heat food more than once. Cook the rice as required, use immediately or cool within 1 hour and refrigerate and use within 24 hours.