It’s the season for root vegetables! Not only are they a great source of nutrients but they also make a fantastic substitute for meat. This curry was the perfect consistency; despite being dairy free it has a lovely creaminess coming from the coconut milk. All we needed to do was make few minor adjustments to some traditional recipes to counteract the sweetness of the vegetables. We promise you that you will be back for more!


Ingredients (serves 4-6)

  • 2 turnips (diced)
  • 2 parsnips (diced)
  • 1/2 large celeriac (diced)
  • 1/2 large swede (diced)
  • 2 onions (sliced)
  • 4 medium tomatoes (quartered)
  • 1 tbsp tomato puree
  • 1 400ml coconut milk
  • juice of 1 lime
  • 500ml water

For paste;

  • 3 cloves garlic
  • 1 thumb sized piece of ginger
  • 2 red chilli
  • 2 tbsp grated fresh or dessicated coconut
  • 2 tsp mustard seeds
  • 2 tsp cumin seeds
  • 1 tsp fennel seeds
  • 2 tsp coriander seeds
  • 1 tsp turmeric
  • 2 tsp garam masala


  1. Toast all of the seeds on a low dry heat in a small frying pan for 2-3 minutes. Using a pastel and mortar, grind the seeds into a powder and then crush in the garlic, ginger, chillies and coconut until it forms a paste. Add the final ingredients for the paste and mix it all together ready to use later.
  2. Into a deep saucepan, fry the onions until soft and then add the paste, tomatoes, tomato puree and root veg. Keep stirring for 3-4 minutes, coating all of the veg in the paste.
  3. Add the water and bring to the boil. Simmer for around 15 minutes.
  4. Add the coconut milk and lime juice, then simmer for a further 15 minutes without a lid on. Season with salt and pepper to taste.
  5. Serve!


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