Hauptgericht
Roasted Vegetable Curry
55 Min.Für 4Nutri-Score B€€
B
55 Min.
55 Min.Roasted Vegetable Curry
rezept von
Carleigh Bodrug - plantyou
@plantyou
15 Rezepte
19 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
cauliflower (cut into florets)Obst & Gemüse1 Stück
sweet potato (peeled and cubed)Obst & Gemüse2 Stücke
red onion (cut into wedges)Obst & Gemüse2 Stücke
chickpeas (drained and rinsed)Vorräte400 g- coconut milk (full fat)Vorräte400 ml
curry powder (2 tsp)Gewürze2 g
garam masala (1 tsp)Gewürze2 g- smoked paprika (1 tsp)Gewürze2 g
garlic (cloves, minced)Obst & Gemüse3 Stücke
olive oilVorräte30 ml
spinach (fresh)Obst & Gemüse100 g
saltGewürze5 g
black pepper (ground)Gewürze1 g
pro Portion
Nährwerte
338kcal
- Kohlenhydrate
- 33 g
- Eiweiß
- 8 g
- Fett
- 20 g
was Sie verwenden
Utensilien
Backofen
Backblech
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Preheat the oven
- Heat the oven to 200 °C.
- Schritt 2
Season the vegetables
- Toss the cauliflower, sweet potato, red onion and chickpeas in a bowl with the olive oil, curry powder, garam masala, smoked paprika, garlic, salt and pepper.
- Schritt 3
Roast the vegetables
- Spread everything on a baking tray in a single layer.
- Roast until tender and golden at the edges, turning once halfway.
- Schritt 4
Make the curry sauce
- Pour the coconut milk over the roasted vegetables on the tray.
- Stir in the spinach and return to the oven until the spinach wilts and the sauce is hot.
- Schritt 5
Serve
- Serve the curry hot, with rice or flatbread if you like.
meistgekochte zuerst