Autumnal vegetable curry recipe

Autumnal curry.pngI’ve (yet again) been fairly slack on the blog of late.  I can definitely blame the fact that I am not in the kitchen nearly as much as I used to due to my current work situation as I’m generally struggling to find time to keep up with every day tasks, let alone blogging. But I’m going to make a concerted effort this month to ramp up for a renewed 2017 and get back to my plan. Yes, I know I’ve said that before!

So today I bring you another Ruby & Pickles recipe as that is when I do the most of my creative cooking these days. Our latest event was a delicious, warming autumnal supper where we chose seasonal vegetables and traditional dishes to focus on. The main was this autumnal curry served with cardamon-infused rice and a Gujarati sambharo salad of carrot, cabbage and papaya. The curry can be made with any mix of vegetables – I really recommend including pumpkin or squash as it helps to create a soft, creamy sauce. The other main factor in deciding which vegetables to use is colour and texture. I hate bland looking food so will always go for a mixture of coloured vegetables that will really bring the plate to life. For this dish I went for mooli (Indian radish), turnip, dudhi (large courgette), pumpkin, sweet potato, chayote squash and white onion.

For an extra special crunch and bit of flavour I topped the curry with home-roasted pumpkin seeds. Remove them from your pumpkin and dry them out. Once dry coat in your preferred spices (chilli powder, turmeric and garlic powder for me) and then roast on a baking tray for about 10 minutes – giving them a good shake every so often.

Enjoy this curry with fragrant steamed rice or bread and aubergine pickle.

Autumnal vegetable curry

  • Servings: 4
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  • 1 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp yellow mustard seeds
  • 1 white onion, finely chopped
  • 1/2 inch ginger, grated
  • 3 garlic cloves, cruhsed
  • 2 green chillies, finely chopped
  • 1 tin of chopped tomatoes
  • 2-3 cups of seasonal vegetables, cut into chunks
  • 1tsp cumin
  • 1 tsp turmeric
  • 1/4 tsp curry powder
  • 1 tsp garam masala
  • salt
  • Fresh coriander to garnish
  • Roasted pumpkin seeds (optional)


Heat the oil in a pan then add the cumin and mustard seeds. Once the mustard seeds start to pop add the onions and fry until soft and brown. Add the garlic and half of the fresh chilli and cook for a few more minutes.

Meanwhile blend the tomatoes in a processor or blender. Add then to the pan alongside the ginger, chilli powder, garam masala, salt and the rest of the fresh chilli. Stir and cook until the masala thickens.

Add your vegetables – start with those that taken longer to cook (e.g. root vegetables) and cook them for 5-10 minutes before adding the rest of the vegetables. You might want to add in three different stages, depending on what vegetables used. Stir occasionally and cook for 20-30 minutes or until all vegetables are cooked. The vegetables will cook down creating more of a sauce.

When cooked serve with bread or rice and garnish with fresh coriander and roasted pumpkin seeds.


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