There’s nothing in the world like a warm plate of Indian food. Nourishing, warming, flavorful, and…complicated. As much as I love Indian food, I’m not always the best at nailing the authentic flavors, so that’s why this recipe is featuring a ready-made simmer sauce by Maya Kaimal. This winter curry recipe is delicious, healthy, and yes, it’s actually easy!
I call this a winter curry because it’s packed with my favorite seasonal veggies like sweet potatoes, fennel, broccoli, and brussels sprouts. But the truth is, you can substitute whatever veggies are in your fridge! Cauliflower, butternut squash, even frozen peas, all work great in this recipe. Throw in a handful of chopped kale or spinach at the end for some extra greens too! You can use this recipe as your starting point, but feel free to experiment.
I find the sweet potato and fennel combination to be the star of the show here, and their sweetness pairs perfectly with the spicy and creamy Madras Curry sauce. If you don’t have fennel, that’s okay, but I’d urge you to try and find some, even if it’s not a go-to veggie for you! I used to be scared of fennel since I’m not a huge anise/licorice fan. But it turns out that once its cooked, the licorice flavor goes away and you are left with this uniquely sweet and delicate addition to any soup or saute.
Once the sweet potatoes are fully cooked, they start to break down into the sauce a little bit, and the combination of their sweetness plus the spice from the Madras Curry simmer sauce is just heavenly. This sauce is made by Maya Kaimal Fine Indian Foods, and boy is it so much more than fine!
Zesty flavors like coriander and black pepper are balanced with creamy coconut milk and curry leaves for a perfectly sweet and spicy sauce.
I’ve made my own curry sauces over the years, but no matter how many spices and spoonfuls of curry powder I would add, they still came out bland somehow. They just didn’t compare to the deeply flavored curries I obsessed over when I visited India many years ago. Since then, I longed for those flavors without ever being able to truly recreate them at home. Finally I found Maya Kaimal’s line of incredible sauces which have been a total game-changer. I no longer waste my time making mediocre curries and instead I let Maya do all the work. If you are fan of real, authentic Indian food, you need these sauces in your life! There are four vegan simmer sauces available, from mild to spicy, and each one brings me right back to my days in India. Did I mention they are all made with high-quality ingredients? Non-GMO, gluten-free, and the Madras Curry (my favorite) has no sugar added. Score!
Finally, we add a healthy dose of chopped fresh turmeric, for added anti-oxidants, anti-inflammatory support and flavor! If you’ve never cooked with fresh turmeric, give it a try. It’s got a warming, peppery flavor and to me, is worlds apart from turmeric powder! If you can’t get fresh turmeric, no worries, you could add a touch of powdered or just leave it out all together. There’s plenty of flavor in the sauce to go around!
I hope you find this winter curry recipe as addictively delicious as I do! Feel free to comment below if you have any questions. And as always, let me know if you try this recipe by tagging me @hashtagvegan and using #hashtagvegan on Instagram so I can see your creations!
For the animals,
Winter Vegetable Curry
- 3 tablespoons olive oil
- 1 1/2 cup sweet potato, 1-inch cubes
- 1 1/2 cup potato, 1-inch cubes
- 1 1/2 cup fennel, diced (one large bulb)
- 1 cup broccoli, florets
- 1 cup brussels sprouts, halved
- 1 tablespoon fresh turmeric, minced or grated
- 2-3 cloves garlic, minced
- 1/8 teaspoon fresh black pepper
- 1/8 teaspoon red pepper flakes, (optional)
- 1 jar Maya Kaimal Madras Curry Simmer Sauce
- 2 cups brown rice
- 3 1/2 cups water
- 2 tablespoons coconut oil
- 2-inch piece fresh turmeric, thinly sliced
- 3 dried bay leaves
- 1/2 teaspoon salt
- 1/8 teaspoon fresh black pepper
- In a large pot, combine olive oil, sweet potatoes, and potatoes. Bring to medium heat, stirring frequently, and cook for about 10 minutes until the vegetables begin to brown.
- Add fennel, broccoli, brussels sprouts, turmeric, garlic, black pepper, and red pepper flakes (optional) and cook for another 3-5 minutes.
- Reduce heat to low, add Maya Kaimal Madras Curry, and stir to combine well. Simmer for 45 minutes to 1 hour, or until all vegetables are fork tender.
- Optional: while curry is simmering, add all Turmeric Rice ingredients to a pot, and cook covered for 30-45 minutes, or until all water is absorbed.
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