Root Vegetable Curry

A curry made with swede, celeriac and carrot might sound a bit odd, it’s certainly not authentic but it does work surprisingly well. It’s also very low in calories and carbohydrates. This is the same basic recipe I use for all my curries these days, just changing the main ingredients, it also works well with mixed veg such as cauliflower and broccoli and with Quorn “chicken style” pieces. Serve with matar dal as pictured or with some rice or naan or just on its own. I’ve made this a few times now and often add some green beans in as well which works well.

Serves 6

Ingredients for the spice mix
1 tablespoon extra hot chilli powder
1 tablespoon ground coriander seed
1 tablespoon ground cumin
1 tablespoon paprika
1/2 tablespoon garlic powder
1/2 tablespoon fennugreek leaves (methi)
2 teaspoon turmeric
1 teaspoon ground black pepper
1/2 teaspoon garam masala
1/4 teaspoon cinnamon

Ingredients for the curry
300g Swede, cut into bite sized chunks
300g Celeriac, cut into bite sized chunks
200g Carrots, chopped
100g Frozen sliced green beans (optional)
400g tin of tomatoes
3 naga chillis and 2 green chillis (or chillis of choice)
6 cloves of garlic
3cm ginger
4 tablespoons of white wine vinegar
2 medium onions, chopped fine
1/4 teaspoon asafoetida
1 tablespoon sunflower oil
400ml water
1 teaspoon salt
1 tablespoon chopped coriander (or 3 Dorot frozen cubes)


1. Boil the chopped vegetables for 15 minutes (if using the green beans add after 10 minutes), drain and set aside.
2. Mix the spices together well.
3. Blend the tomatoes, chillis, garlic, ginger, vinegar and 4 tablespoons of the spice mix together.
4. Heat the oil in a pan or wok on a medium heat, add the asafoetida and onions and fry for 8 mins.
5. Add the remaining spice mix and fry for 30 seconds stirring continuously.
6. Add the tomato/spice mix and root vegetables and cook for 5 minutes on a moderate heat.
7. Add the water and salt and bring to the boil and simmer for around 30 minutes on a low heat.
8. Stir in the chopped coriander.

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