If you follow me on Facey you will have seen this morning I promised I would give out my recipe for my Roasted Veggie Curry. I stumbled across this banging dish one night when I couldn’t figure out what to cook and I was experimenting in the kitchen a bit with some leftover roast greens and the rest is history! Seriously peeps, this is one banging flavour hit, warming you from the inside out and turning even the most serious frowns upside down. And you won’t believe it is actually good for you 😉
So without further ado I introduce my beautiful vegetarian-friendly meal in no time. Oh it’s also great with some chicken or lamb added too, for the carnivores out there!
Roasted Vegetable Curry
Difficulty: 🙂 Prep time: 10 mins Cook time: 35 mins Makes: 4 servings
2 cans of Organic coconut cream
1 large onion, chopped roughly
1 large clove garlic
1 tsp curry powder
1 tsp cumin
1tsp chilli powder
1 tablespoon turmeric
1 cup of water
1 large head of broccoli, chopped
2 parsnips, chopped to 2cm bits
1 medium Swede, diced
1 large zucchini, chopped to 2cm bits
3 cups baby spinach or mustard greens to stir through
- Turn the oven on to 180 degrees. Place the chopped veggies, including onion, in a roasting dish with some coconut oil. Roast for approx 25 mins or until browned and soft.
- Meanwhile, dice garlic and sweat it for about 5 minutes in some coconut oil on medium heat in a large pot. Be careful not to burn it!
- If you are serving with brown rice or quinoa start cooking this now, as it will be done when your curry is done.
- Add all the spices to the sweating garlic and stir.
- Add the coconut cream and water and bring to the boil. Turn to low heat.
- Your veggies, if chopped in small pieces, should be roasted by now. Pour them into the sauce you have made . Simmer the curry for about 10 minutes. Stir through some baby spinach or mustard greens if desired and serve with brown rice or quinoa.
Enjoy with your family or friends xo
tassie's little health darling 