Recipe Index

Ingredients

• 4 tbsp coconut or olive oil
• 1 tbsp black mustard seeds
• 10 fresh or 20 dried curry leaves
• 5½ oz shallots, finely sliced
• 3 large garlic cloves, finely sliced
• 1½ oz ginger, peeled and finely chopped
• 1 oz fresh coriander, stalks finely sliced, leaves roughly chopped
• ½–1 red chilli, finely sliced
• 2 tsp ground turmeric
• 2 x 14 fl oz tins coconut milk
• 5 fl oz vegetable stock or water
• 1 lb 5 oz cooked seasonal vegetables (such as parsnips, roast potatoes, carrots or squash)
• 7 oz cooked greens (such as Brussels sprouts, cavolo nero, chard, spinach or kale)
• salt and freshly ground black pepper
• cooked rice or naan breads, to serve

Method

1. Warm the coconut or olive oil in a large pan over medium heat and add the black mustard seeds for the winter curry.
2. Fry the curry leaves for 30 seconds once the mustard seeds begin to pop.
3. Add the sliced shallots, garlic, ginger and coriander stalks to the pan, season this base with salt and freshly ground black pepper and cook everything for about 10 minutes, stirring often, until the shallots soften.
4. Stir in as much of the sliced red chilli as is wanted, with the ground turmeric, and cook the spiced shallots for a further minute.
5. Pour in the coconut milk and vegetable stock or water, bring the curry sauce to a simmer and cook it for five minutes so the flavours develop, then taste the sauce and adjust its salt and pepper.
6. Add the cooked seasonal vegetables and cooked greens to the pan and bring the winter curry slowly back to a simmer.
7. Cook the vegetables in the sauce for five minutes until everything is heated through, then take the pan off the heat and stir the roughly chopped coriander leaves through the curry.
8. Serve the winter vegetable curry hot with the cooked rice or naan breads for mopping up the sauce.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data