Packed with vitamin C and sickness defying ingredients such as ginger, green chillies and coriander, this is the perfect recipe to chase away colds this winter.


  • Halved baby potatoes, quartered courgettes and auburgines, wedges of butternut squash, sliced carrots and green beans.

  • 5 tbs. vegetable oil or a mix of butter and oil

  • 4-5 green chillies, whole but pierced with the tip of a knife

  • 15 g peeled ginger (half slicked, half grated)

  • 2 large ripe tomatoes, quartered and blended until smooth

  • 2 tsp. dried fenugreek leaves, crushed between your fingers

  • 2 rounded tsp. coriander powder

  • 1 tsp. garam masala powder

  • Half a small red pepper, cut into fine strips

  • 2 tbs. single cream

  • Handful of fresh pomegranate kernels

  • Salt to taste


  • 1.

    Fry ginger and garlic in oil for one minute, add green chilllies, tomatoes, coriander and garam masala powders and salt.

  • 2.

    Cook veg in boiling water in a separate pan. Simmer sauce until tomatoes have reduced down.

  • 3.

    Add cooked veg to sauce, with starchiest like potatoes first, and stir.

  • 4.

    Add red pepper strips, ginger julienne, dried fenugreek leaves and 150ml water into the sauce and bring back to the boil.

  • 5.

    Add remaining ingredients and stir, then serve and garnish with coriander and pomegranate kernels.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 170kj
  • Fat Total 15g
  • Saturated Fat 2g
  • Protein 1g
  • Carbohydrate 7g
  • Sugar 4g
  • Sodium 273mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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