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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