It’s January, usually a time for stringent dieting and new routines involving resolutions, green juice and a silly amount of kale. Hopefully this recipe will be less miserably healthy and more delicious! There’s still loads of veg involved, but it’s nice and hearty and warming, not too spicy with a silky yoghurt and coconut sauce.
1kg mixed root vegetables such as carrots, parsnips, swede and potato
1 400g can chickpeas
1 white onion, finely sliced
400ml can coconut milk
350g natural yoghurt
1 thumb sized piece of fresh ginger, finely chopped
1 fresh green finger chilli, sliced in half
3 cloves of garlic, finely chopped
1 teaspoon black mustard seeds
1 tablespoon garam masala
2 teaspoons turmeric
4 tablespoons vegetable oil
salt and pepper
Heat the oven to 200 degrees. Peel and chop the vegetables into large chunks, then split between two medium sized baking trays and sprinkle each with 1 tbsp oil and 1 tbsp garam masala. Roast for 30 minutes or until tender.
While the veg is cooking, heat the remaining oil in a large pan. Once hot, add the mustard seeds and toast until they pop. Add the onion, ginger, chilli and garlic and turn the heat to medium. Fry until soft for around 10 minutes, then add the turmeric and coconut milk. and chickpeas. Simmer on a low heat for another 15 minutes.
Once the veg is tender, add to the coconut sauce and simmer until the sauce has reduced a little. If you are preparing this dish ahead of time, leave the curry at this stage, if you are eating straight away then add half of the yoghurt and taste. If you would like the curry to be more creamy, add the rest of the yoghurt, if you are happy with the heat and consistency, then serve the yoghurt on the side. Season and serve with fluffy basmati rice and naan.