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Roasted Vegetable Curry
55 minServes 4Nutri-Score B€€
B
55 min
55 minRoasted Vegetable Curry
recipe by
Carleigh Bodrug - plantyou
@plantyou
15 recipes
19 imports
0 cooked
what you need
Ingredients
cauliflower (cut into florets)Produce1 piece
sweet potato (peeled and cubed)Produce2 pieces
red onion (cut into wedges)Produce2 pieces
chickpeas (drained and rinsed)Pantry400 g- coconut milk (full fat)Pantry400 ml
curry powder (2 tsp)Spices2 g
garam masala (1 tsp)Spices2 g- smoked paprika (1 tsp)Spices2 g
garlic (cloves, minced)Produce3 pieces
olive oilPantry30 ml
spinach (fresh)Produce100 g
saltSpices5 g
black pepper (ground)Spices1 g
per serving
Nutrition
338kcal
- Carbs
- 33 g
- Proteins
- 8 g
- Fat
- 20 g
what you’ll use
Tools
Oven
Baking tray
Mixing bowl
step by step
Method
- Step 1
Preheat the oven
- Heat the oven to 200 °C.
- Step 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.
- Step 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.
- Step 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.
- Step 5
Serve
- Serve the curry hot, with rice or flatbread if you like.
most cooked first