Winter-Time Vegetable Curry

Tagged in: Recipes
Winter-Time Vegetable Curry


Inspired by High Alpine Restaurant at Snowmass Ski Resort, Colorado

If it’s time for lunch and you want to make a cozy stop during your Snowmass Mountain family ski day, pop into High Alpine for a warm and delicious meal!

One of the best on-mountain restaurants in Snowmass, High Alpine will delight you with fresh salads, soups, pizza and tasty specials in the most beautiful setting - great views all around!

We loved their Winter Vegetable Curry so much, we had to try to recreate it. Fragrant spices, loads of veggies, a creamy red curry sauce … this is really good vegan eating. We paired it with our delicious, house made Cucumber Raita. (Recipe below)

It’s pretty much guaranteed to bring smiles and make your body happy too. Try it tonight - We think you’ll love it!


  • 3 tablespoons olive oil

  • 1 onion, diced

  • 1 teaspoon ground cumin

  • 1 teaspoons ground coriander

  • 1/2 teaspoon turmeric

  • 1/4 teaspoon cayenne (more if you like it hot)

  • 1 2-inch piece of ginger, chopped in a food processor

  • 6 small garlic cloves, minced

  • Salt and pepper (generous)

  • 2-4 tablespoons tomato paste

  • 1 cup delicata squash, unpeeled, in 1-inch slices, OR butternut OR sweet potato, peeled, in 1-inch cubes

  • 1 parsnip, diced in 1-inch chunks

  • 1 cup of tiny potatoes (fingerlings) halved

  • 2 cups veggie broth + 1 cup water

  • 2 cups small florets of cauliflower (roast with a sprinkle of salt and a drizzle of olive oil, 400 degrees, for 20 minutes)

  • 1 cup chickpeas

  • 2 handfuls of chopped kale

  • Cilantro, for garnish

  • Red pepper flakes and sriracha, for heat

  • White basmati rice, prepared

  • Cucumber raita (see recipe below)


Heat oil in a wide, heavy pot over medium-high heat.

Add onion and season generously with salt and pepper. Cook, stirring, until softened and lightly colored, about 5-6 minutes. Add the spices ginger and garlic. Continue to cook and stir for 2-3 minutes, until the spices are aromatic. (careful not to burn the garlic)

Add tomato paste and stir to coat. Add squash, parsnips and potatoes, salt lightly, then add 2 cups vegetable broth + 1 cup water, or enough to just cover vegetables. Bring to a boil, then reduce heat to maintain a brisk simmer. Cover and cook until vegetables are tender but firm, about 15-20 minutes.

Add cauliflower, chickpeas and Kale and stir gently to combine. Cover and continue cooking 5 to 8 minutes more. Taste broth and adjust seasoning, then transfer to a wide, deep serving platter or bowl. Garnish with cilantro and a sprinkle of red pepper flakes or sriracha (for heat)

Serve with prepared basmati rice and cucumber raita.


  • 1 cup cucumber grated

  • 2 cup plain yogurt whisked

  • 1/4 teaspoon salt adjust to taste

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon chaat masala

  • 2 tablespoon cilantro leaves finely chopped


Peel and grate cucumber using a box grater. (if using English or Persian cucumber, peel, and grate. If using regular cucumbers, slice lengthwise and scrape out seeds using a spoon. Then grate the cucumber.)

In a bowl add whisked yogurt, salt, ground cumin, chaat masala, cilantro leaves, grated cucumber, and mix it well.

Enjoy immediately or refrigerate before serving.