23 Oct Baked Vegetable CurryPrint
A curry with a difference: this time we mixed some Mediterranean style baked vegetables into a standard curry mix.
- 1 cup cherry tomatoes
- 1 cup mixed red and green bell pepper, thickly sliced
- 1 cup finely minced red onions
- 1 cup thickly sliced courgette
- 1 cup small cauliflower florets
- 1 medium red onion cut into quarters
- 1 cup cubed sweet potatoes, steamed
- 2 cloves garlic, crushed
- 1 rounded tablespoon vegan vegetable stock powder
- 1 tablespoon gluten free tamari sauce
- 1 teaspoon ground cumin
- 1 teaspoon red paprika powder
- 1 tablespoons mild curry powder
- 1 tablespoon mild red curry paste [or more to taste]
- 1 cup beverage style coconut milk from carton [2g of fat maximum per 100mls]
- 1 rounded tablespoon of cashew nut butter
- 1 large handful of washed baby spinach leaves
- Preheat oven to 180C
- Place the bell peppers, cherry tomatoes, cauliflower, courgettes and quartered red onions on a baking sheet and season with salt and pepper
- Put these vegetables into the oven to roast for 35 minutes
- Meanwhile in a fry pan, add the minced onion and garlic plus a good splash of water. Saute for 3-5 minutes
- Now add all your spices and stir for 5 minutes to open up the flavours. To prevent burning, please add splashes of water.
- When the roasted vegetables are ready, add them to the curry mix in the frypan and coat the vegetables well.
- Now add half a cup of water and 1 cup of LITE coconut milk.
- Add the steamed sweet potato cubes. Stir gently to prevent cooked vegetables from getting too squashed.
- Simmer for a few minutes to allow flavours to blend.
- Now finish off by adding a large handful of fresh baby spinach, Stir and cover with a lid to allow the leaves to wilt.
- You can add more liquid if the sauce has evaporated.
- Serve with half a cup beans or lentils per person, plus half a cup of cooked brown rice or quinoa.