Roasted Vegetable Curry
I have used several vegetables, but this recipe is a great fridge clearer whatever you have in your salad drawer can go into it, cauliflower, aubergine, boiled potatoes, tomatoes you can really experiment. You can save time by omitting the garlic, chilli, ginger, and spices and use a quality Tikka Masala curry paste if you are in a hurry.
Ingredients
- 1/2 Butternut Squash about 500 gr, peeled and cut into 2cubes
- 1 medium White Onion peeled and cut into chunks
- 1 large Courgette cut into chunks
- 1 cm Red Pepper cut into 2squares
- 10-12 Button Mushrooms wiped clean and halved
- 3 cm Root Ginger peeled and grated
- 3 cloves Garlic peeled and crushed
- 1 small Red or Green Chilli sliced
- 1 tablespoon Garam Masala mix
- 1 tablespoon Medium Curry Powder
- 1 tablespoon Black Onion Seeds
- 5 tablespoons quality Olive Oil
- Jersey Sea Salt and plenty of freshly ground Black Pepper
- Micro Coriander to Garnish
Instructions
- Heat your oven to 400 F / 200° C / Gas Mark 6. Place all of the ingredients into a large mixing bowl and mix together, until the vegetables are thoroughly coated with the spices and oil.
- Line a deep sided roasting tray with baking parchment spread over the vegetables, season well and cover with aluminium foil. Place into the oven and cook for twenty-five minutes.
- Take out from the oven and carefully remove the foil. Return to the oven and roast for about twenty minutes more until the vegetables are cooked though and turning golden brown.
- When cooked heap into a bowl, garnish with some micro coriander and serve.
Notes
What to Drink? This medium spiced curry is perfectly matched by the refreshing orange citrus flavour of my top choice Blue Moon Belgium White Wheat Beer from Denver. If you cannot source Blue Moon any continental wheat beer with coriander and citrus peel will make a good pairing.
Allergens in this recipe are;
Maybe present in your curry powder or Garam masala
Please see the Allergens Page
Maybe present in your curry powder or Garam masala
Please see the Allergens Page
Tried this recipe?Let us know how it was!