Roasted Vegetable Curry

This delicious curry is made with roasted vegetables to enhance their flavors and bring out their natural sweetness. It’s easy to make and sure to please. Serve it with basmati rice and enjoy it with friends and family!

Preheat the oven to <temperature>230<unit>°C</unit></temperature>

Peel and cube <quantity>1</quantity> small sweet potato

Peel and cube <quantity>1</quantity> potato

Remove the seeds and ribs from <quantity>¼</quantity> of a red bell pepper and cube it

Remove the seeds and ribs from <quantity>¼</quantity> of a yellow bell pepper and cube it

Peel and cube <quantity>1</quantity> small parsnip

Peel and cube <quantity>1</quantity> small carrot

Trim and cut <quantity>½</quantity> zucchini lengthwise, cut out the core to remove the seeds and cube it

Separate the florets from <quantity>1</quantity> small broccoli and cut into medium pieces

Trim and cube the broccoli stem

Trim, peel and slice <quantity>½</quantity> onion into half-moons

Peel and finely chop <quantity>1</quantity> medium piece of ginger

Finely chop <quantity>2</quantity> garlic cloves

In a mortar, combine <quantity>2</quantity> allspice berries with <quantity>¼<unit>tsp</unit> each of cumin seeds, coriander seeds, and white peppercorns

Add a pinch of salt, <quantity>1<unit>tsp</unit></quantity> of curry powder, and <quantity>½<unit>tsp</unit></quantity> of cinnamon powder and crush

Place the peppers, sweet potato, carrot and broccoli stem to a bowl and add ½ of the spices

Add the potato, ginger, garlic and onion

Add <quantity>2<unit>tsp</unit></quantity> of olive oil and salt to taste and mix

Line a baking tray with parchment paper, drizzle with <quantity>2<unit>tsp</unit></quantity> of olive oil and spread the seosoned vegetables

Bake them for about 15m, until they start to golden

Add <quantity>½<unit>tsp</unit></quantity> of frozen green peas, the zucchini, the broccoli tops, and <quantity>1<unit>tbsp</unit></quantity> of olive oil to the pre-baked vegetables. Mix to combine and bake for about 5 minutes, until golden

Add <quantity>2<unit>tbsp</unit></quantity> of olive oil and the remaining spices to a pot over medium-low heat. Stir until it begins to smell

Add <quantity>⅔<unit>cup</unit></quantity> of red lentils and mix to coat. Add the baked vegetables and mix

Add <quantity>1⅔<unit>cup</unit></quantity> of coconut milk and stir to combine. Cover and cook until the vegetables are tender

Add sliced red chili to taste and mix to combine. Adjust salt if necessary

Plate the curry, add unsweetened yogurt to taste and garnish with microgreens. The roasted vegetable curry is ready

It's perfect with rice or flatbread and some chutney. Enjoy!

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