Chickpea and root vegetable curry with raita

vegetable curry

vegetable curryRecipe tip: A cheap recipe that’s filling but healthy!

Parsnips and carrots have a natural sweetness which makes this curry particularly popular with children.


Happily, although it’s packed with flavour and is perfectly filling, it ticks all the healthy eating boxes. The quantities for vegetables listed here are suggestions only – add more or less to suit what you have available.

Depending on what you like, this is good served with sweet chutney or fiery lime pickle.

2 tbsp sunflower or vegetable oil
1 onion, finely sliced
3 cloves garlic, crushed
1 inch piece ginger, finely chopped
1-2 tbsp curry powder, depending on taste and whether using coriander and cumin powder as well
1 tsp coriander powder (optional)
1 tsp cumin powder (optional)
1 tbsp tomato puree
4 carrots, peeled and chopped into 4 cm lengths
2 parsnips, peeled and chopped into 4 cm lengths
1 large potato (250g approx), peeled and chopped into 2 cm cubes
1litre vegetable stock
2 x 400g tins chickpeas
Small bunch coriander roughly chopped (optional)
6 tbsp Greek yoghurt
¼ cucumber, peeled, seeded and chopped
Salt & pepper

  • Heat the oil over a medium heat in a large, heavy-based pan.
  • Add the onion and fry for about 8 minutes until soft and starting to brown.
  • Add the garlic and ginger and stir for a minute or two.
  • Add the curry powder, coriander powder (if using) and half the cumin powder (if using). Stir well and cook for a minute.
  • Add the tomato puree, carrots, parsnips, potatoes and vegetable stock. Season generously then stir well.
  • Bring to a simmer with the lid off and allow to cook for about 15 minutes so that the potatoes are completely cooked through and the carrots and parsnips still crunchy.
  • Drain the chickpeas then add into the pot, stir well and bring back to a simmer for 10 minutes.
  • Meanwhile, make the raita by mixing the yoghurt, the remaining cumin, the cucumber, half the fresh coriander (if using) and a generous pinch of salt and pepper.
  • The curry is ready to eat when the vegetables are cooked and much of the liquid has evaporated – some of the potatoes will break down to create a thick consistency.
  • Serve with coriander sprinkled on top (if using) in large bowls with raita and, if you like, naan bread on the side.