Winter Vegetable Curry Recipe (2024)

Delicious! Since not all of my guests would appreciate super-spicy food, I used only the cayenne, and did not add the 4 chilis to this dish - still had a little kick, but not too much to scare off the sensitive. I served some chili sauce on the side for those who might want to add. Do make basmati rice and the apple raita (without the chili) to serve as an accompaniment, it was a gorgeous plate, raves all around. Thank you, will absolutely make again.

Loved this recipe with double the spices, sweet potato for fingerlings, zucchini for delicate, 4 plum tomatoes, and a can of coconut milk.

This is delicious and pretty quick, aside from cutting up the veggies and measuring out all the spices, and I happened to have everything on hand except the parsnips which I'm sure would have been a wonderful component. It's an intriguing, filling, healthy entree (with rice) that uses up a lot of vegetables that may be laying around (and seems pretty adaptable if you're missing one or two and want to substitute). A perfect fall dinner (and even the non-vegetarians won't mind the missing meat).

I had a hard day at work, so couldn't go to the store. I used what I had on hand, which means I skipped the ginger, parsnips and chickpeas, but used sweet potato (peeled) and peas in place of those items. I also used Siracha in place of the chiles. It's pretty fabulous, even with these substitutions.

Enjoyed immensely. A couple suggestions: perhaps grind coarsely the coriander seeds, and I added a handful of golden raisins which sweetness contrasted nicely with the heat offered by the chilis (I used chili piquin). Unashamedly, I used canned chickpeas and the otherwise discarded liquid plus a little water.

Made it exactly as written and it needed a lot more flavor. Chili powder, coriander, and cumin helped but it still needs something. If you’re looking for a winter veg stew with an Indian theme, this is it. If you’re looking for Indian food, this is not.

I made the almost exactly as written, but roasted the cauliflower, doubled the spices, and used vegetable broth instead of water. It ended up much tastier than I thought it would based on sampling along the way. The slight sweetness of the parsnips and butternut squash added a nice flavor contrast, and the different textures kept it interesting. I didn't find it all that spicy - I think that next time I will chop up one or two of the chiles instead of keeping them whole. Definitely a keeper!

Fine, but not very characterful. Perhaps better to go to Madhur Jaffrey for this sort of thing.

Delicious, but the cooking times were too long to keep the squash from desolving into the sauce. Also, I think I would have preferred mustard seeds to coriander seeds and the addition of fenugreek—which I did add after I tasted the curry before adding the cauliflower and chickpeas.

Needs more spices and tomato paste. Probably could benefit from a can of diced tomatoes and a larger portion of chickpeas. If I made again, I would also season and partially roast the cauliflower ahead and then add it later.

I vote for mint.

Good flavors! I added a couple of teaspoons of sambal oelek. Also took advantage of this recipe to use several lonely veggies, sweet potatoe, zucchini, potatoes and a couple of tomatoes. Added some lime zest and juice at the very end. Good!

You have created a completely new recipe!

Even though I added far more spice than the dish called for, I found it lacking richness and flavor, and I found the combination of veggies odd. I don't think I would make this again.

4 Chile de árbol 1/4 tsp cayenne Simmer all in just water. Add can of coconut milk and garbanzos at end and gently simmer for 10-15 minutes. Dan really liked level of spice. Did not remove árbol after cooking to keep flavor melding through storage. Froze big 1/3 of yield. Large quantity. Potatoes were least favorite. Might do cauliflower instead next time.

Delicata squash was a little too overcooked with the cooking time, I would put it in after everything comes to a boil. Be generous with the spices and tomato paste. A little yogurt (didn't have time to make raita) opens everything up a bit.

I roasted my squash and parsnips and added them to the curry once the liquid was in the pot. Made for a rich, sweet gravy. Otherwise, no changes. Delicious and warm on a winter night

F/U to yesterday: Added coconut milk during the warm-up (not boil!) and the curry was saved from scorched spices and delicious. One guest in particular couldn't get enough. Caution: Make sure your fire is on medium in step one and watch -- spices take seconds before they are singed.

I may have managed to burn the spices in step one but I think I brought it back with a little honey and butter to gloss over since I was not using any sweet vegetables. Will add some coconut milk tomorrow when I reheat and see what happens. Could be a new hack, who knows. Otherwise it's on to pasta and bolognese for the lunch guests.

Add carrots and pine nuts

I followed the recipe closely, except that I went light on the chilis and doubled most of the spices. I loved it but adding a dollop of plain yogurt when plating really set it off. And the cilantro was key. Also I had to cook the squash and potatoes for much longer.

so so good. parsnips, butternut squash, baby potatoes. then chickpeas. then zucchini. raita is a must. and garlic's gotta roast

Pretty bland and watery. Would double the spices and tomato paste next time. This recipe could also become creamy with a cashew crème or yogurt.

Grand recipe, tasty result. I omitted the chick peas but will try it again using them.

I happened upon this recipe for a last minute weeknight meal. Perfect for this cold weather. The spices are on point. Toasting them is crucial. I used what I had available and switched the chickpeas for red lentils, Japanese sweet potatoes instead of parsnips, and used no potatoes. No chilies. I was blown away. Even my kids ate it.

Would not make again. It didn’t taste bad, but not a great way to cook nice ingredients like delicata squash. I served it with coconut rice, cilantro, lime juice and Siratcha. It was very one note. I added peanut butter and that helped a little. For all of the chopping I’d rather roast all of the vegetables and have more texture.

Tasty, but reduce to 2 Arbil chilis. Riata very Spivey with 1/2 Serrano!

Delicious. I didn’t have a jalapeño but added some turmeric and Garam masala. Very warming.