Winter vegetable curry with fruity raita
Use hardy root veg in this Asian-inspired spice pot. We used pumpkin, carrots and parsnips, teamed with tomatoes
Ingreadient :
- 2 tbsp vegetable oil
- 2 onions, thinly sliced
- ½ pumpkin, winter squash or butternut squash, cut into cubes
- 4 carrots, cut into batons
- 2 parsnips, cut into batons
- 3 tbsp curry paste (or gluten-free alternative)
- 8 large ripe tomatoes, 2 cut into wedges
- 6 garlic cloves, peeled
- thumb-sized piece ginger, peeled and chopped
- small pack coriander, chopped
- 200g brown basmati rice
- 6 tbsp low-fat natural yogurt
- 100g mango, cut into cubes
- 1 tbsp mango chutney
- small pack toasted flaked almond
Direction :
- 2 tbsp vegetable oil
- 2 onions, thinly sliced
- ½ pumpkin, winter squash or butternut squash, cut into cubes
- 4 carrots, cut into batons
- 2 parsnips, cut into batons
- 3 tbsp curry paste (or gluten-free alternative)
- 8 large ripe tomatoes, 2 cut into wedges
- 6 garlic cloves, peeled
- thumb-sized piece ginger, peeled and chopped
- small pack coriander, chopped
- 200g brown basmati rice
- 6 tbsp low-fat natural yogurt
- 100g mango, cut into cubes
- 1 tbsp mango chutney
- small pack toasted flaked almond
