Plat
Roasted Vegetable Curry
55 minPour 4Nutri-Score B€€
B
55 min
55 minRoasted Vegetable Curry
recette de
Carleigh Bodrug - plantyou
@plantyou
15 recettes
19 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
cauliflower (cut into florets)Fruits et légumes1 morceau
sweet potato (peeled and cubed)Fruits et légumes2 morceaux
red onion (cut into wedges)Fruits et légumes2 morceaux
chickpeas (drained and rinsed)Épicerie400 g- coconut milk (full fat)Épicerie400 ml
curry powder (2 tsp)Épices2 g
garam masala (1 tsp)Épices2 g- smoked paprika (1 tsp)Épices2 g
garlic (cloves, minced)Fruits et légumes3 morceaux
olive oilÉpicerie30 ml
spinach (fresh)Fruits et légumes100 g
saltÉpices5 g
black pepper (ground)Épices1 g
par portion
Nutrition
338kcal
- Glucides
- 33 g
- Protéines
- 8 g
- Lipides
- 20 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Saladier
pas à pas
Préparation
- Étape 1
Preheat the oven
- Heat the oven to 200 °C.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 5
Serve
- Serve the curry hot, with rice or flatbread if you like.
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