Wednesday, 5 January 2011

Oven Roasted Vegetable Curry

Who needs crushed beetils when you have beetroot?
 Happy New Year!  

For an auspicious start to 2011 try a vegetable curry : easy, healthy, fast and delicious.  All good resolutions.  I saw a recipe ages ago for a roasted vegetable curry (Sorry, I know not where) and made it with the idea in mind but not the recipe in sight.  Isn't that the best way?  I remembered the recipe because I thought it such a good idea to roast the vegetables to concentrate the flavours then add the sauce, so I took it further and continued to cook the sauce and finish the dish in the oven.  So easy, so good.

Oven Roasted Vegetable Curry
Serves at least 4 - depending on the vegetable volume

A selection of vegetables, cleaned, trimmed and cut into generous bite size pieces, approximately 1 cup per person, including :
Beetroot - very important for the colour!

Ground cumin, 1 Teaspoon
Ground coriander, 1 Teaspoon
Ground turmeric, 1/2 Teaspoon
Ground fenugreek, 1/2 Teaspoon
1 fresh hot red chilli, chopped
Garlic, 4 crushed cloves
Fresh Ginger, grated to give a tablespoon of pulp
A Cassia stick

400g jar tomato passata

165mL can coconut milk
Coriander leaves for serving
Plain boiled rice for serving

Preheat the oven to 200°C.
Toss the harder vegetables (beetroot, potato, kumara, onions, carrots, pumpkin etc) in the oil and spices in a large roasting dish and roast for 20 minutes.
Add any softer vegetables (courgette, aubergine, cauliflower, broccoli etc), mixing well, and roast for another 20 minutes.
Toss all the vegetables again and cook for longer if they are not soft and caramelising at the edges. If the vegetables are soft and caramelising at the edges then stir in the tomato passata and coconut milk and cook until the sauce is simmering, slightly reduced and gorgeous - not long! Season to taste and serve on the rice with the coriander leaves on top.