Curried Winter Vegetable Stew
Submitted by happyzhangbo
Hearty winter vegetable curry with butternut squash, turnips, carrots, chickpeas, and a garlic-ginger yogurt sauce. Warm, comforting, and ready in 50 minutes.
YIELD
4 servingsPREP
18 minCOOK
32 minREADY
50 minWhen the cold settles in, this is the pot you want simmering on the stove. Butternut squash, turnips, carrots, and zucchini get braised in a fragrant curry sauce built on a garlic-ginger paste, yogurt, and tomatoes.
The yogurt cooks down with the tomatoes until they separate from the butter, creating a rich, slightly tangy base. That’s the technique that gives this stew its depth.
Chickpeas go in toward the end to soak up the sauce without falling apart. A squeeze of fresh lemon right before serving brightens everything up.
Serve it over basmati rice with a spoonful of chutney and you’ve got a proper cold-weather meal.
Pro Tips
- Blend the garlic and ginger into a smooth paste. Those little bits of raw ginger are not what you want in the final stew.
- Cook the tomato-yogurt mixture until you hear it sizzle and the oil separates. That’s the flavor unlocking.
- Cut the root vegetables into similar-sized chunks so they cook evenly.
- A broken cinnamon stick and bay leaf add warmth. Fish them out before serving.
Ingredients
Directions
Purée the garlic and ginger in a small food processor (mini-chopper), into a paste. Set aside.
Heat the butter in a Dutch oven or soup pot over medium-high heat.
Add the onion and cook, stirring, until lightly browned, about 3 minutes.
Stir in the cinnamon and bay leaf, garlic-ginger paste, curry powder and cook, stirring, until lightly browned and fragrant, about 1 minute.
Stir in the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, 6 to 8 minutes.
Continue to cook, stirring, for about 1 minute more.
Stir in the water, salt, and vegetables and bring to a boil.
Lower the heat and simmer, covered, stirring occasionally, until crisp-tender, 10 to 12 minutes.
Add the chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid thickens, about 5 minutes more.
Season the curried vegetables with salt and pepper, and freshly squeezed lemon juice.
Transfer to a serving bowl and serve with basmati rice and chutney if desired.
Enjoy.
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