A bowl of curry with bread, lemons and dip on the side
Photography, Hildur Ársælsdóttir

Vegan Root Vegetable Curry

Fall vegetables and a flavourful collection of spices come together in this warm, seasonal curry recipe.

Yes, this recipe comes with a long list of spices, but every single one is worth it. The trick is to be organized; take a few minutes to measure the spices and arrange them in the order they go into the pan.

A bowl of curry with bread, lemons and dip on the side

Vegan Root Vegetable Curry

A vegan root vegetable curry recipe that highlights a flavourful collection of spices.
Course lunch, Main Course
Cuisine Mexican, vegan
Servings 2


  • 2 tbsp avocado oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground fennel seed
  • 1 tsp flaked sea salt
  • 1 sweet potato peeled and cut into ¾-inch cubes
  • 300 g beets peeled and cut into ¾-inch cubes
  • 200 g parsnips peeled and cut into ¾-inch cubes


  • 2 tbsp coconut oil
  • tsp cumin seeds
  • 2 green cardamom pods
  • 3 cloves garlic crushed
  • inch piece fresh ginger grated
  • 1-2 red finger chilies seeded and thinly sliced
  • 1 onion thinly sliced
  • 3 tomatoes finely chopped
  • 2 tsp garam masala
  • 1 tsp ground coriander
  • ½ tsp chili powder
  • ½ tsp turmeric
  • ¼ tsp dried mango powder optional
  • 1 tsp flaked sea salt
  • 1 cup coconut milk
  • ¼ cup water

To serve

  • tzatziki
  • cilantro leaves
  • lemon wedges


  • Preheat oven to 400°F; line large baking sheet with parchment paper.
  • In large bowl, stir together avocado oil, cumin, coriander, fennel and salt; add sweet potato, beets and parsnips, and toss to coat. Spread on prepared pan, and roast for 20 minutes.


  • Meanwhile, heat coconut oil in large skillet over medium heat; add cumin and cardamom pods and fry until fragrant, about 2 minutes. Add garlic, ginger and red finger chilies and cook, stirring, for 2 minutes. Add onion and cook, stirring, until softened, about 5 minutes. Add tomatoes and cook 2 minutes; sprinkle in garam masala, coriander, chili powder, turmeric, mango powder (if using) and sea salt; stir to combine.
  • Stir in coconut milk and water; simmer for 10 minutes. Scrape in the root vegetables and cook, stirring, for 5 minutes.
  • Serve with flatbread, tzatziki, cilantro leaves and lemon wedges.

A light pink and grey cookbook cover in a tan frame

Recipes excerpted from Vegan at Home: Recipes for a Modern Plant-Based Lifestyle © 2022 by Solla Eiríksdóttir, adapted for ELLE Gourmet. Photography © 2022 by Hildur Ársælsdóttir. Reproduced by permission of Phaidon. All rights reserved.
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