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Curried Winter Veg Chowder

5/5 from 2 Customers

Popular in North America but with French origins (it’s thought the name comes from the French word for cauldron - chaudron), chowder is a hearty meal in a bowl. Our curried vegetarian version uses cheap and cheerful winter veg and is just the thing to warm you up in the depths of January.

Store your free recipes and more in the Curry Legend Recipe Folder! Just print off the PDF of this recipe and use the circle guidelines for a hole punch!

25 minutes

50 minutes

2/5

Blends Needed

Also works a treat with: Sweetcorn or ready-cooked lentils in place of the chickpeas

Book: Curry Legend Club Recipes (p21)

Goes great with: Grated cheese and crusty bread

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Popular in North America but with French origins (it’s thought the name comes from the French word for cauldron - chaudron), chowder is a hearty meal in a bowl. Our curried vegetarian version uses cheap and cheerful winter veg and is just the thing to warm you up in the depths of January.

Click here to read all about our spice travels to research different recipes!

Recipe

25 minutes

50 minutes

2/5

Effort

Low Effort

Main Ingredient

Pulses

Main Ingredient

Root Veg

Main Ingredient

Yogurt/Dairy

Dietary

Vegetarian

Veggie Friendly

Gluten Free

Gluten Free

Taste Profile

Meal Taste

Creamy

Meal Taste

Fragrant

Meal Taste

Mild

Seasonal

Winter

Origin

Popular Style

Fusion

Country

USA

  • 1 large onion or leek - finely chopped
  • 1 large carrot - peeled and finely chopped
  • 2 cloves of garlic - finely chopped
  • 1 red chilli - seeds removed and finely chopped 
  • 750g mixture of floury potatoes and parsnips - peeled and cut into bite-size pieces
  • 1 lemon
  • Roughly chopped coriander to serve
  • 500ml milk (any type)
  • 50g butter
  • Natural yogurt to serve
  • 400g tin of chickpeas - drained

Curry Legend Club Recipes

Curry Legend Club Recipes

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Curried Winter Veg Chowder - PDF Recipe Only - £0.50

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Product Rating (2):

5/5

Lovely winter warmer! I made this after my dad gave me food envy sending a pic of him eating the real thing in San Francisco. Next time I think I’ll add the fish

This looks delicious Sarah- keep up the good work and happy spicing!

5/5

This recipe is SO easy and SO delicious! I had some celeriac to use so used that in place of parsnips which worked well. Love adding different garnishes to make it pop!

This looks amazing, Lauren - just the kind of nourishing meal you need to balance the richness of your usual festive food! The addition of pomegranate seeds is a great idea and always makes the finished dish look beautiful. Great job!

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