golden vegetable curry with rice

golden vegetable curry with rice
13 October 2016 Katie

img_3552

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

Votes: 0
Rating: 0
Rate this recipe!

Add to Meal Plan:

This recipe has been added to your Meal Plan

Add to Shopping List
This recipe is in your Shopping List

Print Recipe

Print Recipe
Prep Time
Cook Time

golden vegetable curry

Votes: 0
Rating: 0
Rate this recipe!

Add to Meal Plan:

This recipe has been added to your Meal Plan

Add to Shopping List
This recipe is in your Shopping List

Print Recipe

Print Recipe
Prep Time
Cook Time

Ingredients

Quantity of servings:


View units in:

Ingredients

Quantity of servings:


View units in:

Instructions
  1. Preheat the oven to 170C Fan, GM 6. Line 1-2 baking trays with greaseproof paper.
  2. 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.
  3. When the vegetables are roasted, put the rice onto cook, according to the packet instructions.
  4. 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.
  5. 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.
  6. Serve with steamed basmati rice and poppadoms (rice is already added into the nutritional information bar).

Recipe Notes

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.

Nutrition Facts
golden vegetable curry
Amount Per Serving
Calories 566
Calories from Fat 216
% Daily Value*
Total Fat 24g
37%
Saturated Fat 16g
80%
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Sodium 226mg
9%
Potassium 1006mg
29%
Total Carbohydrates 83g
28%
Dietary Fiber 8g
32%
Sugars 11g
Protein 9g
18%
Vitamin A
506%
Vitamin C
190%
Calcium
11%
Iron
15%
* Percent Daily Values are based on a 2000 calorie diet.