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Roasted Vegetable Curry with Pumpkin
Roasted Vegetable Curry with Pumpkin
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Roasted sweet potatoes, beets, and pumpkin in a rich tomato curry sauce, perfect over fluffy white rice.
Ingredients:
  • 2 tablespoons vegetable oil, divided
  • 1 cup chopped sweet potato
  • 1 cup chopped beet
  • 1 cup chopped peeled pumpkin
  • 0.5 head cauliflower, broken into florets
  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, chopped
  • 2 tablespoons mild curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1.5 cups tomato puree
  • 1 teaspoon white sugar
  • water as needed
Instructions:
  • Preheat the oven to 375°F (190°C) for a perfectly heated cooking environment.
  • In a large skillet over medium-high heat, sizzle sweet potato and beet in 1 tablespoon of vegetable oil until they develop a golden hue, about 3 to 5 minutes. Then, place them on a large baking sheet alongside the pumpkin.
  • Place the vegetables on a low oven rack and roast until tender, approximately 45 minutes.
  • Place cauliflower florets in a saucepan, cover with water, and bring to a boil. Cook for 5 minutes until tender but still firm. Drain, rinse with cold water, and set aside.
  • In a large skillet over medium-high heat, heat the remaining 1 tablespoon of vegetable oil. Sauté the onion until softened and translucent, about 5 minutes. Add bell pepper and garlic; cook for an additional 2 minutes. Sprinkle in curry powder, cumin, coriander, and turmeric; stir continuously for 1 minute. Pour in tomato puree and sugar, bringing to a boil. Reduce the heat slightly and simmer until the sauce thickens, adding water as needed, around 20 minutes.
  • Add the cauliflower and roasted vegetables to the thickened sauce, gently stirring to preserve their shapes. Heat until the cauliflower is heated through, around 2 to 3 minutes.

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