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Winter Vegetable Curry
100%
1
cooking.nytimes.com
By cooking.nytimes.com

Winter Vegetable Curry

Instructions
Cook:1h
Updated at: Mon, 24 Mar 2025 19:49:44 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

4 servings

3 tablespoons untoasted sesame oil or vegetable oil
3 tablespoonssesame oil
untoasted, or vegetable oil
1/2 teaspoon cumin seeds
½ teaspooncumin seeds
1/2 teaspoon coriander seeds
½ teaspooncoriander seeds
1/2 teaspoon turmeric
½ teaspoonturmeric
1/4 teaspoon cayenne
¼ teaspooncayenne
1 2-inch piece of ginger, grated
1 x 2 inchginger
piece, grated
6 small garlic cloves, minced
6garlic cloves
small, minced
4 small hot red Asian chiles or Mexican chiles de árbol
4hot red chiles
small, Asian, or Mexican chiles de árbol
1 large onion, diced, about 2 cups
1onion
large, diced
Salt and pepper
salt
Salt and pepper
pepper
2 tablespoons tomato paste
2 tablespoonstomato paste
2 cups delicata squash, unpeeled, in 1-inch slices, or butternut squash, peeled, in 1-inch cubes
2 cupsdelicata squash
unpeeled, in 1-inch slices, or butternut squash, peeled, in 1-inch cubes
1 cup parsnips, hard center core removed, in 1-inch slices or chunks
1 cupparsnips
hard center core removed, in 1-inch slices or chunks
1/2 pound tiny potatoes, such as fingerlings, halved
0.5 poundpotatoes
tiny, such as fingerlings, halved
2 cups small florets of cauliflower
2 cupsflorets cauliflower
small
1 cup cooked chickpeas, preferably home-cooked and the liquid reserved
1 cupchickpeas
cooked, preferably home-cooked and the liquid reserved
Cilantro sprigs, for garnish
cilantro sprigs
for garnish
Steamed basmati rice (optional)
Steamed basmati rice
optional
Apple raita
optional, see recipe

Instructions

View on cooking.nytimes.com
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