Roasted Vegetable Curry
You will love this rich coconut and tomato-based roasted root vegetable curry recipe. It's easy, flavourful and a real crowd pleaser.
Servings: 4 servings
Ingredients
For the roasted vegetables
- 1 medium sweet potato peeled and cut into chunks
- 1 medium parsnip peeled and cut into large discs
- 1 medium carrot peeled and cut into large discs
- ½ small butternut squash peeled, deseeded and cut into chunks
- 2 tbsp coconut oil melted
- 1 tbsp garam masala
- 1 tsp sea salt
For the curry sauce
- 1 tbsp coconut oil melted
- 1 small onion diced
- 4 garlic cloves crushed
- 5 cm fresh root ginger peeled and finely grated
- 1 tsp ground coriander
- 1 tsp chilli powder
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1 small bunch coriander stems, finely chopped
- 1 tbsp tomato puree
- 400 ml can full fat coconut milk
- ½ lemon juiced
- 680 g jar passata rustica
- 100 g mixed cherry tomatoes halved
To serve
- 4 tbsp coconut yoghurt or full fat cow's yoghurt
- 1 small bunch coriander leaves, roughly chopped
- 4 tbsp almonds, toasted and roughly chopped
Instructions
Prepare the vegetables
- Preheat the oven to 200°C (390°F). Place the vegetables into a baking tray, drizzle with coconut oil and sprinkle with garam masala and salt, then toss everything together to make sure the vegetables are well coated. Bake for 30 minutes.
Make the curry sauce
- Heat the coconut oil in a saucepan over a medium heat. Add the onion and cook for 4-5 minutes or until softened. Add the garlic, ginger, coriander stems and spices. Stir continuously, ensuring that they do not burn. Cook for 1-2 minutes or until fragrant.
- Add the tomato puree, coconut milk, lemon juice, passata and cherry tomatoes and season with salt. Give everything a good stir, bring to the boil then reduce the heat, cover and simmer for 15 minutes. When the vegetables have finished baking stir them into the curry sauce
- Divide between serving bowls, dollop with yoghurt and sprinkle with coriander leaves and almonds to serve.
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