Root Vegetable Curry


Serves: 4
Time: 1 hour 25 minutes





1 tablespoon olive oil
1 onion, chopped
1 fresh green chilli, seeded and finely chopped
1 garlic clove, finely chopped
2.5cm piece fresh root ginger, finely chopped
2 tablespoon plain flour
2 teaspoon 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, celeriac and parsnip, peeled and diced
2 carrots, thinly sliced
Freshly ground black pepper, to taste
260g basmati rice, raw
Chopped fresh coriander, to garnish





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.

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








Adapted from: Food Standards Agency Eat Well website