Winter vegetable curry with fruity raita - Good Food Middle East
Use hardy root veg in this Asian-inspired spice pot. We used pumpkin, carrots and parsnips, teamed with tomatoes
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Ingredients
- 2 tbsp vegetable oil
- 2 onions, thinly sliced
- ½ pumpkin, winter squash or butternut squash, cut into cubes
- 4 carrots, cut into batons
- 2 parsnips, cut into batons
- 3 tbsp curry paste (or gluten-free alternative)
- 8 large ripe tomatoes, 2 cut into wedges
- 6 garlic cloves, peeled
- thumb-sized piece ginger, peeled and chopped
- small pack coriander, chopped
- 200g brown basmati rice
- 6 tbsp low-fat natural yogurt
- 100g mangoes, cut into cubes
- 1 tbsp mango chutney
- small pack toasted flaked almond
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