Cauliflower, swede and turnip curry

Name: Cauliflower, swede and turnip curry
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: Vegetable oil for frying; 1 tsp brown mustard seeds; 25-30 fresh curry leaves; 1 small onion, grated; 2cm fresh ginger, grated; 2-3 dried red chillies; ½ tsp ground turmeric; 1 tsp fennel seeds; 1 tsp fenugreek seeds; 200g chopped tinned tomatoes; 4 tbsp desiccated coconut; 250g mixed swede and turnip, diced; 1 small cauliflower, broken into florets; Handful of chopped fresh coriander; Steamed rice, yogurt, naan or parathas to serve

Published: 31 Jan 14
Updated: 18 Mar 24

Test kitchen approved

Warm up your winter vegetables with this vegan curry – it’s full of flavour from ginger, coconut and fenugreek and more.

Serves 4
Hands-on time 25 min, simmering time 20 min

Visit deliciousmagazine.co.uk to save recipe

Ingredients

Vegetable oil for frying
1 tsp brown mustard seeds
25-30 fresh curry leaves
1 small onion, grated
2cm fresh ginger, grated
2-3 dried red chillies
½ tsp ground turmeric
1 tsp fennel seeds
1 tsp fenugreek seeds
200g chopped tinned tomatoes
4 tbsp desiccated coconut
250g mixed swede and turnip, diced
1 small cauliflower, broken into florets
Handful of chopped fresh coriander
Steamed rice, yogurt, naan or parathas to serve

Method

Heat a little oil in a frying pan, then add the mustard seeds and curry leaves. Cook for a minute until the mustard seeds just start to pop, being careful not to let them burn (see tip), then add the onion and ginger and fry for 3-4 minutes.
Add the dried chillies, turmeric, fennel and fenugreek seeds, then fry for 1 minute. Add the tomatoes, coconut, swede, turnip and a good splash of water. Season, cover and simmer for 20 minutes, adding more water if necessary. Stir through the cauliflower, cover and simmer for 10 minutes. Scatter with the coriander and serve with rice, yogurt and warmed naan or parathas.

Recipe from February 2014 Issue

Nutrition

Nutrition: per serving

Calories: 114kcals
Fat: 9.7g (5.7g saturated)
Protein: 2.3g
Carbohydrates: 6.2g (5.5g sugars)
Fibre: 4.3g
Salt: trace

delicious. tips

Keep an eye on the mustard seeds – if they start to burn the dish will taste bitter.

Fancy getting a copy in print?

Subscribe to our magazine

Cauliflower, swede and turnip curry

Ingredients

Method

Nutrition

delicious. tips

Cauliflower wellington

Indian vegetable curry

Parsnip, haddock and cardamom kedgeree

Potato, celeriac, carrot and swede gratin

More to discover

Cauliflower, swede and turnip curry

Ingredients

Method

Nutrition

delicious. tips

Or, how about...?

Cauliflower wellington

Indian vegetable curry

Parsnip, haddock and cardamom kedgeree

Potato, celeriac, carrot and swede gratin

More to discover