Baked Vegetable Curry

    Category
    Yields1 Serving
    Ingredients:
     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 tbsp Tamari or soy sauce
     1 tsp Ground cumin
     1 tsp Red paprika powder
     1 tbsp Mild curry powder
     1 tbsp Mild red curry paste [or more to taste]
     1 cup Beverage style coconut milk from carton [2g of fat maximum per 100mls]
     1 tbsp Cashew nut butter
     1 Large handful of washed baby spinach leaves
     2 cups  [or less] vegetable stock. Adjust the amount to suit your taste.
    Directions:
    1

    Preheat oven to 180C

    2

    Place the bell peppers, cherry tomatoes, cauliflower, courgettes and quartered red onions on a baking sheet and season with salt and pepper

    3

    Put these vegetables into the oven to roast for 35 minutes

    4

    Meanwhile, in a fry pan, add the minced onion and garlic plus a good splash of water. Saute for 3-5 minutes

    5

    Now add all your spices and stir for 5 minutes to open up the flavours. To prevent burning, please add splashes of water

    6

    When the roasted vegetables are ready, add them to the curry mix in the frypan and coat the vegetables well

    7

    Now add some vegetable stock and 1 cup of beverage style coconut milk

    8

    Add the steamed sweet potato cubes. Stir gently to prevent cooked vegetables from getting too squashed

    9

    Simmer for a few minutes to allow flavours to blend

    10

    Now finish off by adding a large handful of fresh baby spinach, Stir and cover with a lid to allow the leaves to wilt

    11

    You can add more liquid if the sauce has evaporated

    12

    Serve with half a cup of beans or lentils per person, plus half a cup of cooked brown rice or quinoa

    Ingredients

    Ingredients:
     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 tbsp Tamari or soy sauce
     1 tsp Ground cumin
     1 tsp Red paprika powder
     1 tbsp Mild curry powder
     1 tbsp Mild red curry paste [or more to taste]
     1 cup Beverage style coconut milk from carton [2g of fat maximum per 100mls]
     1 tbsp Cashew nut butter
     1 Large handful of washed baby spinach leaves
     2 cups  [or less] vegetable stock. Adjust the amount to suit your taste.

    Directions

    Directions:
    1

    Preheat oven to 180C

    2

    Place the bell peppers, cherry tomatoes, cauliflower, courgettes and quartered red onions on a baking sheet and season with salt and pepper

    3

    Put these vegetables into the oven to roast for 35 minutes

    4

    Meanwhile, in a fry pan, add the minced onion and garlic plus a good splash of water. Saute for 3-5 minutes

    5

    Now add all your spices and stir for 5 minutes to open up the flavours. To prevent burning, please add splashes of water

    6

    When the roasted vegetables are ready, add them to the curry mix in the frypan and coat the vegetables well

    7

    Now add some vegetable stock and 1 cup of beverage style coconut milk

    8

    Add the steamed sweet potato cubes. Stir gently to prevent cooked vegetables from getting too squashed

    9

    Simmer for a few minutes to allow flavours to blend

    10

    Now finish off by adding a large handful of fresh baby spinach, Stir and cover with a lid to allow the leaves to wilt

    11

    You can add more liquid if the sauce has evaporated

    12

    Serve with half a cup of beans or lentils per person, plus half a cup of cooked brown rice or quinoa

    Baked Vegetable Curry
    IngredientsDirections