Winter vegetable coconut curry
A delicious one-pot dish that makes the most of so many winter vegetables.
2 Tbsp vegetable oil
1 large onion, chopped
Bunch of coriander, separate the roots, stems and leaves
1 large red chilli, finely diced
500g pumpkin or butternut, chopped into 1cm pieces
300g parsnips (approx. 2), chopped into 1 cm pieces
200g carrots (approx. 3) chopped into 1cm pieces
2 Tbsp curry powder
1 ½ cups vegetable stock*
400ml coconut milk
400g can chopped tomatoes (or use fresh)
1 bunch silverbeet, washed, white middle stalk removed, and roughly chopped
Heat the oil on medium low in a deep heavy based lidded pan. Add the onion and cook gently until the onion softens, making sure it doesn’t colour.
Add coriander roots and stems and chilli and cook gently for another 2-3 minutes.
Add the prepared pumpkin, parsnips and carrots. Stir through the curry powder. Pour over the vegetable stock. Stir while bringing to the boil.
Reduce heat and cover. Cook for 15 minutes, stirring occasionally.
Add coconut milk and tomatoes. Continue cooking for a further 5 minutes until the vegetables are soft.
Add the chopped silverbeet. Stir through gently and cook until it wilts. Season to taste.
Chop the coriander leaves and scatter over the curry before serving.
Serve with rice.
Curry can be topped with finely chopped roasted peanuts, crispy shallots or toasted coconut if wished
Serve with paratha, naan or poppadums.
*Use a salt reduced vegetable stock if wished