adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roasted veggie curry
0 Likes
Total Time:
1 hour 10 minutes
Enhance veg with tasty sauce after roasting for more flavor. Kid-friendly with option to add spice. Enjoy easy naan with spinach or choose your own filling. Leftover curry freezes great for later.
Ingredients:
  • 1 heaped teaspoon Madras curry paste
  • olive oil
  • red wine vinegar
  • 1 parsnip
  • 2 carrots
  • ½ a butternut squash (600g)
  • 1 courgette
  • 200 g frozen cauliflower
  • 4 cm piece of ginger
  • 2 cloves of garlic
  • 2 tablespoons mango chutney
  • 1 x 400 g tin of plum tomatoes
  • 1 x 400 g tin of light coconut milk
  • 100 g frozen peas
  • 1 small knob of unsalted butter
  • 6 cloves
  • ½ a cinnamon stick
  • 1 small leek
  • 300 g frozen spinach
  • 2 mugs (600g) of self-raising flour plus extra for dusting
  • 100 g feta cheese
Instructions:
  • Preheat the oven to 200ºC/400ºF/gas 6. In a large roasting tray, combine curry paste, a pinch of sea salt, 2 tablespoons of oil, and 1 tablespoon of vinegar. Wash and chop the parsnip, carrots, butternut squash, and courgette into bite-sized chunks, leaving the skins on, and add to the tray along with the cauliflower. Mix well until coated and roast for 40 to 50 minutes until golden and cooked through. For the sauce, sauté ginger and garlic in oil, then stir in mango chutney, tomatoes, and coconut milk. Bring to a boil and set aside. To make the naan, cook leek, spinach, cloves, and cinnamon in a pan, then mix with crumbled feta. Make dough by combining flour, water, and oil, knead and shape into a circle. Fill with the spinach mixture, fold, seal, and bake for 20 to 25 minutes until golden. Simmer the sauce with roasted veggies and peas until cooked. Serve the curry with sliced naan, yoghurt, and chutney. Enjoy!

Similar Recipes