ROASTED VEGETABLE CURRY WITH PUMPKIN
Mild, super tasty curry with pumpkin, not too much sauce as it reduces down enhancing flavor. Easy to adapt with the spices you have in your cupboard and great for kids. Serve with white rice.
Provided by SteveT
Categories Main Dish Recipes Curries Vegetarian
Time 1h20m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 29.5 g, Fat 7.9 g, Fiber 7.1 g, Protein 5.5 g, SaturatedFat 1 g, Sodium 94.6 mg, Sugar 10.4 g
ROASTED VEGETABLES RECIPE BY TASTY
Here's what you need: brussels sprouts, pears, yellow onion, olive oil, salt, pepper, lemon wedges, honey, dried cranberry
Provided by Rie McClenny
Categories Sides
Yield 4 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 215 calories, Carbohydrate 40 grams, Fat 7 grams, Fiber 8 grams, Protein 4 grams, Sugar 21 grams
CURRY ROASTED VEGETABLES
This is our favorite way to cook root vegetables. It's easy and pretty versatile - works well with whatever root veggies you have around.
Provided by Pimienta
Categories Yam/Sweet Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 161.1, Fat 10.8, SaturatedFat 1.4, Sodium 81.9, Carbohydrate 16, Fiber 4.2, Sugar 5.4, Protein 1.8
VEGETABLE CURRY FOR A CROWD
This vegetarian curry is great for feeding a group of mates on a budget, or make a batch to freeze.
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the potato, squash and aubergine with 2 tbsp curry paste and 2 tbsp oil in a large roasting tin. Season, then roast for 30 mins.
- Meanwhile, make the sauce. Fry the onions in the remaining oil in a large pan until softened and golden - add a splash of water if they start to dry out. Stir in the remaining curry paste, cook for 3 mins, then add the passata, coconut milk and 100ml water. Simmer for a few mins.
- When the vegetables are roasted, tip them into the sauce with the peppers and courgettes. Simmer for 10-15 mins until tender. Scatter with coriander and serve.
Nutrition Facts : Calories 263 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 1.28 milligram of sodium
ROASTED VEGETABLE CURRY
Roasting intensifies the flavors in this fragrant dish, which is easily prepared and requires little attention while it's in the oven. If you like the flavor of garam masala or commercial curry powder and it's in your cupboard, use it.
Yield serves 4
Number Of Ingredients 10
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.
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