Spiced Indian Root Vegetable Curry Recipe

Indian Root Vegetable Curry is hearty and humble yet bursting with flavor. It’s an ideal down-to-earth dinner any night of the week.

The inspiration behind this recipe:

Happy New Year! I hope you enjoyed a peaceful holiday season and had time to rest, reconnect and reflect. After stepping away for a bit, I returned refreshed and reminded how much value there is in simple, nourishing food.

While spending time with my 90½-year-old father, I listened to stories of childhood hardships and the resourcefulness of earlier generations. One memory that stayed with me was his description of large families who often had to create meals from very little. His mother could always feed a crowd with whatever she had on hand. That kind of humble, comforting cooking inspired this dish.

This Indian Root Vegetable Curry honors that frugal, soulful approach to food: straightforward ingredients transformed into a flavorful, satisfying meal by simple techniques and warm spices.

How to make Indian Root Vegetable Curry:

• Choose a selection of root vegetables:
  • Onions
  • Carrots
  • Turnips (or rutabaga)
  • Potatoes can be added or substituted
• Sauté the aromatics and spices, then simmer the vegetables in a combination of coconut milk and vegetable broth until tender.
• Finish by stirring in greens (turnip greens, chard, spinach or kale) until they wilt and season to taste.

Using as much of a vegetable as possible—root, stalk and leaves—is both economical and nutritious. Turnips are a great example: if you can find baby turnips with greens attached, use them both. If not, buy turnip greens or substitute another leafy green. For this recipe, plan on roughly one bunch of greens to pair with the root vegetables listed below.

The curry pairs beautifully with brown basmati rice for a complete, comforting meal.

For more vegetarian and vegan curry ideas, try other recipes in this style:

• Vegan Thai red-style curries featuring coconut milk and vegetables
• Cauliflower, red lentil and potato curries
• Vegetable curries served with noodle alternatives such as sweet potato noodles
• Curried tofu salads and vegetable-forward green or red curries

Indian Root Vegetable Curry

Hearty, humble and loaded with warming spices, this curry makes a comforting, everyday dinner.

Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Servings: 4

Equipment

• Large skillet or saucepan
• Cutting board and chef’s knife
• Wooden spoon or spatula

Ingredients

• 2 tablespoons canola oil (or other neutral oil)
• 1 medium onion, sliced vertically
• 4 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 tablespoon ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon cayenne pepper (or to taste)
• 2 cups vegetable broth
• 1 (15-ounce) can coconut milk, regular or light
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium turnips, peeled and cubed (or rutabaga)
• 1 bunch turnip greens, coarsely chopped (or chard, spinach, kale)
• Salt and freshly ground black pepper, to taste
• Brown basmati rice, for serving

Instructions

1. Heat the canola oil in a large skillet over medium-high heat. Add the sliced onion, reduce the heat to medium and cook 4–5 minutes, until the onion begins to soften.
2. Add the minced garlic and ginger, then stir in the turmeric, cumin, coriander and cayenne. Cook briefly (about 30 seconds) until the spices become fragrant.
3. Pour in the vegetable broth and coconut milk, then add the carrots and turnips. Bring the mixture to a boil, reduce heat to low, cover and simmer 15–20 minutes, or until the vegetables are tender.
4. Add the chopped turnip greens a handful at a time, allowing each addition to wilt before adding more. Season with salt and freshly ground black pepper to taste.
5. Serve the curry over brown basmati rice for a filling, balanced meal.

Notes

Substitutions: Swiss chard, spinach or kale can replace turnip greens.

Make ahead: This curry can be prepared one day in advance and refrigerated. Reheat gently on the stovetop or in the microwave until heated through.

Freezer-friendly: Store in an airtight container and freeze for 1–2 months. Thaw in the refrigerator and reheat on the stovetop or in the microwave.

Nutrition (estimate per serving)

Calories: 336 kcal | Carbohydrates: 16 g | Protein: 2 g | Fat: 8 g | Fiber: 4 g

Note: Nutritional values are estimates and will vary depending on exact ingredients and portion sizes.

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