Best 2 Winter Vegetable Curry Recipes

With the arrival of chilly winter months, hearty and comforting dishes like winter vegetable curry become a culinary delight. This flavorful and wholesome dish not only warms the soul but also provides an array of essential nutrients from the vibrant winter vegetables. From sweet potatoes to carrots, cauliflower to broccoli, this curry celebrates the bounty of the season. Its aromatic spices and creamy coconut milk create a symphony of flavors that perfectly complement the tender vegetables. Whether you prefer a mild or spicy curry, there are countless variations of this dish to suit every palate. So, gather your ingredients, and embark on a culinary journey to discover the ultimate winter vegetable curry recipe that will nourish your body and soul.

Here are our top 2 tried and tested recipes!

WINTER VEGETABLE CURRY

Winter Vegetable Curry image

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 (2-cup) servings

Number Of Ingredients 19

Ingredients

5 cloves garlic
1 (3-inch) chunk peeled, fresh ginger
3 tablespoons unsalted butter
1 cinnamon stick, broken in half
1 bay leaf
1 medium yellow onion, diced
2 teaspoons Madras-style curry powder
1 cup whole, peeled tomatoes (in juice) roughly chopped
1 cup whole milk yogurt
2 cups water
2 teaspoons kosher salt, plus more for seasoning
2 small turnips, peeled and quartered
2 large carrots, cut into 2-inch chunks
1 pound butternut squash, seeded and cut into 11/2 inch wedges)
1 small zucchini, cut into 2-inch-long rounds, (about 8 ounces)
1 (14-ounce) can chickpeas, rinsed and drained
Freshly ground black pepper
1 lemon, juiced
Serving suggestion: Basmati rice and chutney

Steps:

Puree the garlic and ginger in a small food processor (mini-chopper), into a paste. Set aside.
Heat the butter in a Dutch oven or soup pot over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the cinnamon and bay leaf, garlic-ginger paste, curry powder and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, as the sauce "fries" in the oil, about 7 minutes. Continue to cook, stirring, for about 1 minute more.
Add the water, salt, and vegetables and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until crisp-tender, about 10 to 12 minutes. Add the chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid thickens, about 5 minutes more. Season the curry with salt and pepper, to taste, and freshly squeezed lemon juice. Transfer to a serving bowl and serve with basmati rice and chutney.

WINTER-VEGETABLE RED CURRY

Winter-Vegetable Red Curry image

Transform leftover curry into an easy potpie with puff pastry.

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes

Time 40m

Number Of Ingredients 10

Ingredients

2 tablespoons safflower oil
2 medium onions, thinly sliced
1/3 cup red curry paste (from a 4-ounce can)
1 medium butternut squash, peeled and cubed (about 5 cups)
8 medium carrots or parsnips, or a combination of both, peeled and cut on the bias into 1/4-inch pieces (about 5 cups)
1 can (13.5 ounces) unsweetened coconut milk
1 can (13.5 ounces) unsweetened light coconut milk
8 mini sweet peppers, seeded and sliced (about 2 cups)
Kosher salt
Cooked rice, halved grape tomatoes, and fresh basil leaves, for serving

Steps:

Heat a large, heavy pot over medium-high heat; swirl in oil. Cook onions, stirring occasionally, until just softened, about 4 minutes. Stir in curry paste, squash, and carrots; cook, stirring, until fragrant, about 3 minutes.
Add coconut milks. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, until vegetables are fork-tender, 25 to 30 minutes. Add peppers and cook until just beginning to soften, about 4 minutes. Season with salt. Reserve half of curry for next day; serve remainder over rice with tomatoes and basil.

Tips:

Choose fresh, seasonal vegetables. Winter vegetables like carrots, potatoes, and parsnips are at their peak flavor during the winter months. Choose vegetables that are firm and brightly colored.
Roast your vegetables before adding them to the curry. Roasting brings out the natural sweetness of the vegetables and gives them a slightly smoky flavor. Toss the vegetables with a little olive oil and salt before roasting them at 425 degrees Fahrenheit for 20-30 minutes.
Use a variety of spices in your curry. Curry powder is a blend of spices that typically includes turmeric, cumin, coriander, and fenugreek. You can also add other spices, such as ginger, garlic, and chili pepper, to taste.
Simmer the curry for at least 30 minutes. This will allow the flavors of the spices and vegetables to meld together. Serve the curry over rice or with naan bread.
Add a dollop of yogurt or sour cream to the curry before serving. This will help to balance the heat of the spices and add a creamy texture to the curry.

Conclusion:

Winter vegetable curry is a delicious and hearty dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste preferences. With a little planning, you can have a delicious and nutritious curry on the table in no time. So next time you're looking for a warm and comforting meal, give winter vegetable curry a try.

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