golden vegetable curry

Ingredients

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.