Curry Roasted Vegetables Recipes

ROASTED VEGETABLE CURRY WITH PUMPKIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add sweet potato and beet and fry until vegetables take on a little color, 3 to 5 minutes. Transfer to a large baking sheet with pumpkin.
• Roast vegetables on a low shelf in the preheated oven until soft, about 45 minutes.
• Meanwhile, place cauliflower florets in a saucepan, cover with water, and bring to a boil. Cook until soft but still firm, about 5 minutes. Remove from heat, run under cold water, and drain. Set aside.
• Heat remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add onion and fry until onion has softened and turned translucent, about 5 minutes. Add bell pepper and garlic and cook for another 2 minutes. Add curry powder, cumin, coriander, and turmeric; cook for 1 minute, stirring constantly to prevent burning. Add tomato puree and sugar and bring to a boil. Lower heat slightly, and simmer until sauce reduces, adding water as needed to maintain a thick consistency, about 20 minutes.
• Add reserved cauliflower and roasted vegetables to the reduced sauce, stirring carefully so vegetables maintain their shape. Heat until cauliflower is warm, 2 to 3 minutes.

ROASTED VEGGIE CURRY

Steps:

• Preheat the oven to 200ºC/400ºF/gas 6.
• In a large roasting tray, mix the curry paste with a pinch of sea salt, 2 tablespoons of oil and 1 tablespoon of vinegar.
• Wash the parsnip, carrots and butternut squash (we're leaving the skins on). Quarter the parsnip lengthways, remove the fluffy core and chop into bite-sized chunks (about 2cm), adding to the tray as you go.
• Repeat with the courgette, then chop up the carrots. Deseed the squash and chop to a similar size. Get it all in the tray with the cauliflower and mix until well coated.
• Roast the veg for 40 to 50 minutes, or until golden, gnarly and cooked through.
• Meanwhile, for the sauce, put a large shallow casserole pan on a medium heat. Peel and finely chop the ginger and garlic, and place in the pan with 1 tablespoon of oil, stirring regularly.
• As soon as it starts to colour, stir in the mango chutney. Let it sizzle for a minute, then pour in the tomatoes, breaking them up with your spoon. As soon as they start to bubble, add the coconut milk. Bring it to the boil, then turn off the heat.
• To make the naans, melt the butter in a large non-stick ovenproof frying pan on a medium heat, then add the cloves and cinnamon stick.
• Trim the leek and quarter lengthways, wash, finely slice and add to the pan, followed by the spinach. Stir regularly, until dark, dry and intense, then remove and leave to cool.
• Pour the flour into a large bowl with a pinch of salt, make a well in the middle and add 1 mug (300ml) of water (using the same mug you used to measure your flour, a regular cup is fine) and 1 tablespoon of oil. Use a fork to gradually mix the flour into the liquid, until it gets too hard to mix.
• At this point, use your clean floured hands to knead the dough on a flour-dusted surface for a couple of minutes, adding a little extra flour, if needed. You want it to be pliable so don't add too much flour, but it shouldn't be sticking to your work surface.
• Now, oil your surface, then stretch and push the dough out into a 30cm circle. Crumble the feta over the cool spinach mixture and mix together, then place in the middle of the dough, leaving a 5cm border at the edge.
• Fold in the dough over the filling, patting it together as you go and sealing the filling inside, then pat out to just under 25cm. Wipe out your frying pan, then gently lift the naan into it.
• Cook the naan at the bottom of the oven for 20 to 25 minutes, or until golden and crisp on the outside, fluffy in the middle.
• A few minutes before you're ready to serve, bring the sauce back to a simmer, then add all the roasted veg and the frozen peas, and simmer until the peas are cooked and the sauce is a good consistency.
• Slice up your naan and serve up with your curry at the table. Nice with a dollop of yoghurt and any chutney or pickles, if you like.

CURRY ROASTED VEGETABLES

Steps:

• Peel all vegetables and cut into sticks app. 1/2 inch thick by 2-3 inches long.
• Combine oil, curry paste and ginger. Add vegetables and mix together. Season with salt and pepper.
• Place vegetables on a baking sheet, in a single layer. Bake at 400 F, stirring once or twice, for 30-35 minutes or until vegetables are browned and cooked through.

ROASTED VEGETABLE CURRY

Steps:

• Break the cauliflower into bite-size florets and put into a large mixing bowl.
• Peel and dice the potatoes. Add to the mixing bowl.
• Add the oil, salt and turmeric to the mixing bowl and stir until everything is well mixed and the turmeric is evenly distributed.
• Spread the vegetables and oil mixture onto a large baking/cookie sheet with sides. All of the vegetables should be touching the surface of the baking sheet. If the baking sheet is too crowded, the vegetables may not brown. A large jelly roll pan would also work well.
• Bake in a preheated 425 degree oven for 25 minutes.
• After 25 minutes, flip the vegetables over with a spatula and cook at least 20 more minutes, or until the vegetables are starting to brown.
• While the vegetables are roasting, making up an Indian spice mixture. In a small bowl put the ground coriander, ground cumin, cayenne (reduce amount if you don't want it to be hot), garam masala and the ground fennel (optional). Stir to blend.
• When the vegetables have gotten some browning and have about 10 minutes left of cooking time, remove the baking sheet from the oven. Flip over the vegetables again with the spatula. Test one vegetable to make sure that there is enough salt. Then, sprinkle the Indian spice mixture onto the roasted vegetables.
• Return the baking sheet to the oven one more time and cook about 10 more minutes.
• Variations: Add some baby carrots to the mixture. Frozen petite peas can also be added, but stir the peas in after the curry is done. The heat from the roasted vegetables will defrost the peas.

ROASTED VEGETABLES RECIPE BY TASTY

Steps:

• Preheat oven to 450°F (230˚C).
• In a large bowl, add the Brussels sprouts, onion, olive oil, salt, and pepper, and mix to combine.
• Transfer to a parchment paper-lined baking sheet and add pears.
• Bake for 15 minutes. Stir once, then back for an additional 10-15 minutes, until the Brussels sprouts are golden brown and have started to crisp and the pears have caramelized.
• Squeeze the lemon over the Brussels sprouts and drizzle with the honey.
• Add the dried cranberries and stir to combine.
• Bake for an additional 25-35 minutes.
• Enjoy!

ROASTED VEGETABLE CURRY

Steps:

• Preheat the oven to 450°.
• Peel the sweet potatoes and onion, cut them into 3/4-inch chunks, and place them in a large bowl. Cut the cauliflower into bite-sized florets (about 3 cups) and add to the bowl. Add the oil, sprinkle with salt, and toss to coat. Spread the vegetables in a single layer on one or two oiled baking trays. Roast for 20 minutes, stirring once after about 10 minutes.
• Meanwhile, in a bowl whisk together the ginger, Curry Powder, salt, and coconut milk until smooth. Stir in the tomatoes.
• After the vegetables have roasted for 20 minutes, pour the Curry Sauce over them and stir to coat. Return them to the oven until tender, about 5 minutes.
• Serve on rice and top with raisins and/or toasted nuts, cooked green peas and chopped cilantro, and a dollop of cool yogurt.