Aromatic veggie curry with radish raita
Serves: 6
Prep time: 20 mins Total time: 
Recipe photograph by Ant Duncan
Aromatic veggie curry with radish raita
This curry will fast become your new Friday-night favourite. Serve with your choice of chutney or pickle, and some chapatis or flatbread for dipping into the sauce
Serves: 6
Prep time: 20 mins Total time: 
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Nutritional information (per serving)
Calories
219Kcal
Fat
4gr
Saturates
0gr
Carbs
34gr
Sugars
9gr
Fibre
6gr
Protein
8gr
Salt
0.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1½ tbsp sunflower oil
- 1½ tbsp fennel seeds or 2 tbsp cumin seeds
- 1 tsp ground turmeric
- ½ tsp chilli flakes
- 4 tbsp tomato purée
- 600g potatoes, peeled and cut into 2cm dice
- 1 cauliflower, about 750g, cut into chunky florets
- 250ml skimmed milk
- 1 x 400g tin chickpeas, rinsed and drained
- 1 x 260g pack spinach
For the raita
- 200g cucumber, grated coarsely
- 8 radishes, trimmed and sliced into half-moons
- 300g natural yogurt
Step by step
Get ahead
Keeps in the fridge for up to 3 days.
- Heat the oil in a large pan, add the fennel or cumin seeds and fry for 30 seconds or until they start to sizzle and smell aromatic. Remove the pan from the heat and add the turmeric, chilli flakes, tomato purée and a good pinch of salt, then mix in the potatoes and cauliflower and stir to coat well in the spice mixture.
- Return to the hob and add the milk and 150ml water – the tomato purée and milk will combine to make a velvety sauce as the curry cooks. Bring to a simmer, cover and cook for 10-12 minutes or until almost tender.
- Meanwhile, for the raita, toss the grated cucumber and the radishes with a pinch of salt and leave to drain in a sieve over a bowl for 5-10 minutes. Press out the excess liquid, then mix with the yogurt.
- Stir the chickpeas and spinach into the curry, replace the lid and cook for 2-3 minutes until the chickpeas are hot and the spinach has wilted. Serve in bowls, topped with the raita.
