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Family Recipes: Root Vegetable Curry

How is it mid May and we still crave comforting bowls to warm our bones?...until the weather sorts itself out  we are more than happy to cosy up with Izzy's delicious curry. All that Family food should be: full of flavour and fuss free. 

Mild + Creamy Root Vegetable Curry
by Izzy de Broglio

For me, there really is nothing more comforting than a warming creamy coconut curry. It has a mild spice to it, making it suitable for the whole family, whilst remaining deliciously fragrant and flavoursome. 


Ingredients, serves 4

1 small butternut squash, peeled, deseeded and cut into small chunks

2 carrots, peeled and cut into chunks

2 parsnips, peeled and cut into chunks

1 onion, roughly chopped

2 cloves of garlic, finely chopped

1 tsp of minced ginger

1 x 400ml can of coconut milk

2 tbps of tomato puree

1 tsp of mild curry powder

1 tsp of ground coriander

1 tsp ground turmeric

1 tsp ground cumin

Basmati rice, to serve

Handful of coriander, juice from a lime, to garnish

 Seasoning: this meals can be blended or mashed for babies 6 months+ if you do not add salt. If you're cooking for older children, season with salt modestly.



  1. Heat a small glug of coconut or vegetable oil in a heavy based pan / casserole and add the onion. Cook for 5 minutes until softened. Add the garlic and ginger and cook for a further 2 minutes.
  2. Add the curry powder, ground coriander, turmeric and cumin, coating the onion mixture and cook everything for 1 minute, before adding the tomato puree. Cook for a further 2 minutes.
  3. Add the can of coconut milk; the contents may have separated but it will all come together in the pan. Bring to the boil and then reduce to a simmer.
  4. Add the butternut squash, carrots and parsnips, cover with a lid and simmer over a low heat for 15 to 20 minutes, or until the vegetables are tender.
  5. Whilst the curry is cooking, make your rice. The general rule for basmati is one parts rice to 2 parts water. For 4 people, measure out 2 mugs worth of rice, transfer to a sieve and rinse for a minute or two until the water runs clear. Put in a saucepan, cover with 4 mugs of water, salt generously and bring to the boil. Cover with a lid, reduce to a low simmer and cook for 12 minutes. Remember not to open the lid during cooking.
  6. Once the curry and rice are cooked, plate up and serve with a sprinkling or coriander, a squeeze of lime juice or perhaps a dollop of natural yoghurt if fancied.