Viceroy’s Winter Vegetables (Serves 8)

with curry, basmati rice, condiments & papad – this recipe is great for use with any seasonal vegetables. For Spring / Summer produce, I’d recommend a light flora white wine or cider rather than the Madeira. 

What you need

Vegetable Ingredients:

2 tbsp sunflower oil

Spice mix – use 2 tsp ‘Bombay Potatoes’ GS spice blend

400g butternut squash, peeled, dice 25mm

200g carrots, peeled, chunky cylinders sliced on the bias, 30mm

100g parsnip, peeled dice 25mm

100g celeriac, peeled, dice 25mm

100g cauliflower florets

1 red onion, sliced into quarters through the poles, then each ‘layer’ separated out

Sauce Ingredients:

400g brown onions, peeled & sliced 2 to 3mm

80g butter or clarified butter

50g garlic, crushed

30g fresh ginger, finely grated on Microplane

Spice mix-use 40g Red Lentil Dahl Green Saffron spice mix

75ml Madeira wine

400ml tomatoes, tinned peeled plum, chopped

100ml water, maybe a little more if required

1 tbsp caster sugar

400ml coconut milk

Sea salt, to taste

7 fresh curry leaves

200ml natural, plain Greek yoghurt


100g Savoy cabbage, chiffonade sliced, blanched

2 tsp thyme leaves

Small handful walnuts and almonds, cracked

1 tbsp curly parsley, fine chopped

2 red Bird’s Eye chillies, sliced thin on the bias, 2mm

Lemon cut into 8 wedges through the poles


How to make it

  1. Turn your oven to 200˚C
  2. Mix the vegetables with the oil and Bombay Potato spice, pop into a roasting tray and into the oven for 20 to 25 minutes and cook so still a little bite retained. Set aside. Keep warm
  3. Meanwhile, in a large casserole dish sweat the onions in the butter, when soft add the garlic, ginger and give a quick stir
  4. Add the Red Lentil Dahl GS Spice Mix, quick stir
  5. Add the Madeira, stir and cook away until only a tsp or so remains, then add the tomatoes, water, sugar. Cook on high for 1 minute
  6. Add the coconut milk, turn down the heat, stir through and reduce the liquor slightly, then scatter in the curry leaves, pour in the yoghurt, stir and cook gently for 2 to 3 minutes
  7. Pour in the roast vegetables, stir gently through the curried sauce to combine, bring back up to heat. Then remove from the hob. Set aside


Reheat the curry. Stir the chiffonade cabbage and thyme leaves through the curried vegetables. Spoon a generous quenelle of steamed Green Saffron Vintage basmati into a warm wide-mouthed bowl, spoon over the warmed curried vegetables, sprinkle on the nuts, parsley and chilli. Serve with a lemon wedge, plain papad, lime pickle and mango chutney.

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