Winter Vegetable Curry
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1
By cooking.nytimes.com
Winter Vegetable Curry
Instructions
Cook:1h
Updated at: Thu, 21 Nov 2024 16:03:47 GMT
Nutrition balance score
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Ingredients
4 servings
3 tablespoonssesame oil
untoasted, or vegetable oil
½ teaspooncumin seeds
½ teaspooncoriander seeds
½ teaspoonturmeric
¼ teaspooncayenne
1 x 2 inchginger
piece, grated
6garlic cloves
small, minced
4hot red chiles
small, Asian, or Mexican chiles de árbol
1onion
large, diced
salt
pepper
2 tablespoonstomato paste
2 cupsdelicata squash
unpeeled, in 1-inch slices, or butternut squash, peeled, in 1-inch cubes
1 cupparsnips
hard center core removed, in 1-inch slices or chunks
0.5 poundpotatoes
tiny, such as fingerlings, halved
2 cupsflorets cauliflower
small
1 cupchickpeas
cooked, preferably home-cooked and the liquid reserved
cilantro sprigs
for garnish
Steamed basmati rice
optional
Apple raita
optional, see recipe
Instructions
View on cooking.nytimes.com
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Notes
1 liked
0 disliked
Delicious
Makes leftovers
Special occasion
Spicy
