
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 some vegetable stock and 1 cup of beverage style 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 of beans or lentils per person, plus half a cup of cooked brown rice or quinoa
Ingredients
Directions
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 some vegetable stock and 1 cup of beverage style 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 of beans or lentils per person, plus half a cup of cooked brown rice or quinoa