Plato principal
Roasted Vegetable Curry
55 minPara 4Nutri-Score B€€
B
55 min
55 minRoasted Vegetable Curry
receta de
Carleigh Bodrug - plantyou
@plantyou
15 recetas
19 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
cauliflower (cut into florets)Frutas y verduras1 pieza
sweet potato (peeled and cubed)Frutas y verduras2 piezas
red onion (cut into wedges)Frutas y verduras2 piezas
chickpeas (drained and rinsed)Despensa400 g- coconut milk (full fat)Despensa400 ml
curry powder (2 tsp)Especias2 g
garam masala (1 tsp)Especias2 g- smoked paprika (1 tsp)Especias2 g
garlic (cloves, minced)Frutas y verduras3 piezas
olive oilDespensa30 ml
spinach (fresh)Frutas y verduras100 g
saltEspecias5 g
black pepper (ground)Especias1 g
por ración
Nutrición
338kcal
- Carbohidratos
- 33 g
- Proteínas
- 8 g
- Grasas
- 20 g
lo que usará
Utensilios
Horno
Bandeja de horno
Bol
paso a paso
Preparación
- Paso 1
Preheat the oven
- Heat the oven to 200 °C.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 5
Serve
- Serve the curry hot, with rice or flatbread if you like.
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