{"id":3717,"date":"2018-11-26T13:14:21","date_gmt":"2018-11-26T13:14:21","guid":{"rendered":"https:\/\/www.meadowsandbyrne.com\/blog\/?p=3717"},"modified":"2018-11-26T15:36:27","modified_gmt":"2018-11-26T15:36:27","slug":"julies-winter-vegetable-curry","status":"publish","type":"post","link":"https:\/\/www.meadowsandbyrne.com\/blog\/2018\/11\/julies-winter-vegetable-curry\/","title":{"rendered":"Julie’s Winter Vegetable Curry"},"content":{"rendered":"

If you are searching for a curry that is easy to make, cheap to whip up and a surefire crowd-pleaser then look no further. This Winter Vegetable Curry makes the best use of seasonal vegetable and store cupboard ingredients to create a tasty all in one meal. Simply serve with some rice and you have a great vegan alternative to the traditional curry. All of the vegetables are seasonal, ensuring a lower carbon footprint if you go for local produce. They can be sourced plastic free if you are trying to avoid some of the packagings too, so this is a good one to include in your menu once in a while.<\/p>\n

INGREDIENTS<\/h3>\n

1 tablespoon Olive Oil<\/p>\n

1 Red Onion – chopped into slices<\/p>\n

3 Cloves of Garlic – roughly chopped<\/p>\n

1 teaspoon of Ginger – roughly chopped<\/p>\n

3 tablespoons Curry Powder (as hot or as mild as you like)<\/p>\n

1 can of chopped tomatoes<\/p>\n

1 can of coconut milk<\/p>\n

Butternut Squash – peeled and cubed<\/p>\n

3-4 Carrots – cubed<\/p>\n

2-3 Parsnips – cubed<\/p>\n

Kale leaves for Kale Crisp Garnish<\/p>\n

 <\/p>\n

METHOD<\/h3>\n

In a casserole or large saucepan<\/a> heat the oil and saute the red onion until soft, 6-8 minutes. Stir in the garlic and ginger and cook for one more minute.<\/p>\n

Add in the curry powder and stir to coat the onions and garlic. Add in the tin of chopped tomatoes and the coconut milk. Bring this to a boil and reduce to a simmer and stir in the cubed vegetables.<\/p>\n

Cover and let cook for 25-30 minutes, until the vegetables are tender. Meanwhile, make the Kale Crisps.<\/p>\n

Preheat the oven to 200 degrees.<\/p>\n

Rinse and dry the Kale and remove the centre stalks. Toss the leaves in oil, sprinkle in salt and arrange in a single layer on a baking sheet. Put these in the oven for 5 minutes.<\/p>\n

Serve the curry with brown rice and garnish with the Kale Crisps.<\/p>\n

NOTE<\/h3>\n

The carrot and parsnip could be swapped for sweet potato and it would be equally as nice, however, I just love the sweet, nutty flavour of the parsnips.<\/p>\n

Discover another delicious Winter Warmer Recipe:\u00a0Chicken with Caramelized Apples<\/a><\/span><\/h2>\n","protected":false},"excerpt":{"rendered":"

If you are searching for a curry that is easy to make, cheap to whip up and a surefire crowd-pleaser then look no further. This Winter Vegetable Curry makes the best use of seasonal vegetable and store cupboard ingredients to create a tasty all in one meal. Simply serve with some rice and you have…<\/p>\n

Read More<\/a><\/div>\n","protected":false},"author":101028,"featured_media":3749,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[89,129,131,128],"tags":[],"class_list":{"0":"post-3717","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-autumn","8":"category-cooking","9":"category-food","10":"category-recipe","11":"entry"},"yoast_head":"\nJulie's Winter Vegetable Curry - Meadows & Byrne<\/title>\n<meta name=\"description\" content=\"A seasonal vegetable curry maing the most of local seasonal produce to produce a delicious Vegan curry. 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