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Winter Vegetable Curry

There are lots of authentic vegetarian Indian dishes, but this hearty curry is more a seat-of-the-pants improvisation, actually based on a French technique. The recipe, however, may be used as a template for any number of variations. Make it with other winter vegetables, or change the combination to match the seasonal vegetables available throughout the year.

Ingredients

  • 3 tablespoons untoasted sesame oil or vegetable oil
  • ½ teaspoon cumin seeds
  • ½ teaspoon coriander seeds
  • ½ teaspoon turmeric
  • ¼ teaspoon cayenne
  • 1 2-inch piece of ginger, grated
  • 6 small garlic cloves, minced
  • 4 small hot red Asian chiles or Mexican chiles de árbol
  • 1 large onion, diced, about 2 cups
  • Salt and pepper
  • 2 tablespoons tomato paste
  • 2 cups delicata squash, unpeeled, in 1-inch slices, or butternut squash, peeled, in 1-inch cubes
  • 1 cup parsnips, hard center core removed, in 1-inch slices or chunks
  • ½ pound tiny potatoes, such as fingerlings, halved
  • 2 cups small florets of cauliflower
  • 1 cup cooked chickpeas, preferably home-cooked and the liquid reserved
  • Cilantro sprigs, for garnish
  • Steamed basmati rice (optional)
  • Apple raita (optional), see recipe
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      317 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 47 grams carbohydrates; 10 grams dietary fiber; 9 grams sugars; 8 grams protein; 190 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings

Preparation

  1. Put oil in a wide, heavy pot over medium-high heat. When oil is wavy, add cumin seeds and coriander seeds and let sizzle for about 1 minute. Add turmeric, cayenne, ginger, garlic and chiles and stir to coat.
  2. Add onion and season generously with salt and pepper. Cook, stirring, until softened and lightly colored, about 10 minutes. Add tomato paste and stir to coat. Add squash, parsnips and potatoes, salt lightly, then add 3 cups chickpea cooking liquid or water, or enough to just cover vegetables. Bring to a boil, then reduce heat to maintain a brisk simmer. Cover and cook until vegetables are tender but firm, about 15 minutes.
  3. Add cauliflower and chickpeas and stir gently to combine. Cover and continue cooking 5 to 8 minutes more, until cauliflower is tender. Taste broth and adjust seasoning, then transfer to a wide, deep serving platter or bowl. Garnish with cilantro sprigs. Serve with steamed basmati rice and apple raita, if desired.

1 hour

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