Madras Curry With Roasted Veggies Recipes

CURRIED ROAST VEGETABLES

Steps:

• Place an oven rack in the middle of the oven. Preheat to 500 degrees.
• Combine the first 6 ingredients in a medium saucepan using 1 teaspoon salt or to taste. Bring to a simmer. Let the sauce simmer very slowly over low heat.
• Place the potatoes on a large roasting pan. Drizzle with 2 tablespoons of the oil. Rub the potatoes and pan with the oil and sprinkle with a little salt and pepper.
• Place in the oven and roast 15 minutes.
• Remove pan from the oven, flip the potatoes and push them to one side.
• Place the onions, carrots, green beans, garlic and red pepper in the pan. Drizzle with 2 tablespoons of the oil and sprinkle with salt and black pepper to taste. Roast 15 minutes longer.
• Toss the broccoli with the remaining 1 tablespoon oil. Season with a little salt and pepper. Scatter over the top of the potatoes and return to the oven. Roast 15 more minutes.
• To serve: Pour the sauce over the vegetables and transfer to a serving platter or bowl. Garnish with cilantro sprigs and lime wedges.

MADRAS VEGETABLE CURRY (VEGETARIAN)

Steps:

• In a lrg frying pan, heat oil till hot over med-high heat. Stir in onion, cloves, cinnamon, cardamom + bay leaves & cook till onion begins to brown (See NOTE below).
• Stir in garlic, gingerroot + curry powder & cook till flavors are released (I assume aroma is the test of this point).
• Add tomatoes & cook for 3 minutes. Reduce heat to low, stir in potatoes & cont cooking till potatoes are partially cooked.
• Stir in carrot, cauliflower, eggplant + coconut milk & simmer till vegetables are tender, stirring occ.
• Remove whole spices & bay leaves. Stir in peas, season to taste w/salt, stir in the cilantro & serve immediately as suggested.
• NOTE: Altho not mentioned in the recipe, stirring in the whole spices + bay leaves & then removing them as above seems like a lrg challenge unless they are introduced to the dish in 1 of those porous spice cooking bags. :-).