Friday night comes around, and what better way to kick-off the weekend with curry, rice and poppadoms? This aromatic curry is gentle enough for tender and little tummies, and packs in enough flavour to satisfy even the most die-hard curry fan.
I learnt to make curry in London with the fabulous Manju Mahli, (a regular on Saturday Kitchen). She has developed a unique Brit-Indi style of cooking. This is my fusion Brit-Indi recipe – it combines roasted vegetables with fragrant Indian spices in a creamy golden sauce.
golden vegetable curry
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- 300 g courgette
- 150 g red pepper
- 100g g red onion
- 500g g butternut squash
- 300 g sweet potato
- 1.5 tbsp vegetable oil
- 1 clove garlic
- 2 cm fresh ginger finely grated
- 1/2 tsp ground tumeric
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- 1/4 tsp salt
- 400 g coconut milk
- 190 g basmati rice
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Ingredients
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- Preheat the oven to 170C Fan, GM 6. Line 1-2 baking trays with greaseproof paper.
- Chop all the vegetables into bite-size chunks. Tip into a bowl or a plastic bag and mix with 1 tablespoon of the vegetable oil to cover them lightly. Spread evenly onto the lined baking tray and bake in the oven for 30-45 minutes until tender - the timing will depend on how big you chopped them.
- When the vegetables are roasted, put the rice onto cook, according to the packet instructions.
- Heat the remaining oil in a heavy-bottomed frying pan over a medium heat and add in the grated ginger and garlic. Fry for 10 seconds and then add the remaining spices.
- Gently tip in the roasted vegetables and the coconut milk. Fold carefully until the spices are mixed in and lightly bubbling all the way through for about 5 minutes.
- Serve with steamed basmati rice and poppadoms (rice is already added into the nutritional information bar).
cook once: eat twice
Double the amount of roasted vegetables and serve the additional portion with gluten-free pasta and either stir-through sundried tomato sauce, or pesto. Dinner will be ready in less than 15 minutes.
Variation
Add protein by stirring in a tin of drained chickpeas, or cooked chicken or prawns (will not be vegan) when you add the coconut milk.
Calories from Fat 216
37%
80%
9%
29%
28%
32%
18%
506%
190%
11%
15%