Golden Vegetable Curry

I’m home.  It’s been two weeks since I was last in my own wee kitchen and two weeks since I was in a situation to cook whatever I liked.  Before I even unlocked my front door, I knew what I wanted make.  For days I’d been dreaming about a warming, veggie packed curry served with plain rice and yogurt.  And that’s exactly what I made.  🙂

Golden Vegetable Curry

(serves 4 with rice)

2 small onions

3 garlic cloves

Thumb of ginger

3 tbspn ghee or vegetable oil

2 tspn coriander powder

2 tspn cumin

1 tspn turmeric

1 tspn mustard seeds

5 cardamon seeds

1/2 tspn cinnamon

1/2 tspn cayenne pepper

1/2 tspn salt

400 ml tin of coconut milk

100ml water

1 small squash or pumpkin, peeled and cut into chunks

5 medium carrots, peeled and cut into chunks

3 medium parsnips, peeled, quartered lengthways, woody centres removed and cut into chunks

Lemon juice



Spring onion, finely chopped

  • In a food processor, whizz up the onion, garlic and ginger to form a lumpy paste.
  • Heat the oil over a medium heat in a large pan.  Add the oniony paste and fry for 8-10 mins until the mixture colours slightly.
  • Add the spices and cook for a couple more minutes.
  • Add all of the vegetables, the coconut milk and the water.  Stir to combine.  Bring to the boil.  Simmer for 30 mins or until vegetables are almost tender.  Check seasoning. 
  • Ladle approximately 300ml of the curry (liquid and vegetables) into a food processor and blitz until all the chunks have been liquidized.  Return this to the curry and cook for five more minutes.
  • Serve topped with plain yogurt and chopped spring onion.

17 thoughts on “Golden Vegetable Curry

  1. Welcome home! Looks gorgeous. I’ve never thought of putting parsnip into a curry, which is odd as I usually add spices to parsnip soup. I shall try this next time I feel like a curry. Hope things are going better for you and that it is good to be home.

  2. glad to hear you are home – hope things have got better and that you are able to take it easy – nothing like the smells of curry spices wafting through the house – makes it feel like a home full of cooking, warmth and comfort!

  3. That looks lovely, real comfort food. I don’t usuallly add cardamon seeds, I will give that a go! It is so much better to make your own curry, I find that take-aways have too few vegetables, that are too little and swimming in sauce. It’s enough to put you off curry for life, but this looks gorgeous!

  4. Hello Wendy, just noticed this on the Cairngorm SAIS blog, Dave might have noticed it already. The avalanche dogs are Einich and Mac.
    Hope the link works.

    They look kind of cold with the frosted eyebrows.

  5. Hey glad you are back! And what a way to return! Check out all of those flavors in your dish! Definately happiness in your mouth! Is it still cold up your way ?

  6. Antonia – It is good to be home and things are slowly getting slowly, thank you. 🙂

    Maninas – Tastes good too. 🙂

    Johanna – I have a couple of Indian pupils in my classes and they always smell of spiced home cooking. It’s wonderful!

    Holler – It’s a fine balance, isn’t it? Too much sauce isn’t good but nor is too little.

    Valli – Hope she enjoys it!

    Andrew – Now they are VERY cute dogs. Desperate to see them myself sometime. 🙂

    Deb – Yup, it’s still pretty cold. No snow to talk of though. Hoping it may yet arrive though.

  7. Lucy – Thank you. It is nice to be home, I must say.

    Susan – I was in herb and spice withdrawal anyway! My nieces were not at all keen on “wee green bits”.

    Rosie – Thank you! Comfort food AND healthy. Not often those two go hand in hand. 🙂

  8. Welcome home! I do miss my own cooking when I have been away, I never realised how much till recently. Curry is definitely comfort food in our house. I like the idea of blitzing some of the veg & sauce to make the curry thicker.

  9. Nora – That idea came from a Nigella recipe which I made several times but was never happy with. Used it in my own creation and it worked perfectly. 🙂

    Kay – I know. That’s why I prefer holidaying where I have the option to cook myself.

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