Creamy vegetable curry
User Reviews
4.5
Creamy vegetable curry
Description
The recipe starts by chopping an assortment of vegetables into uniform pieces for even roasting. Roasting enhances their natural sweetness and imparts a caramelized flavor and golden color. The curry base is then prepared by frying onions, garlic, and ginger until fragrant, followed by the addition of ground spices and tomato paste. Vegetable stock and coconut milk create a creamy sauce that simmers to thicken and concentrate flavors.
The roasted vegetables and tender baby spinach are incorporated into the sauce and gently cooked for a few more minutes allowing flavors to meld. The spices provide warmth and complexity, balanced by the mild creaminess of the coconut milk.
This curry serves well as a main dish accompanied by rice or flatbreads. Its combination of soft roasted vegetables with richly spiced sauce makes it a satisfying meal option for vegetable lovers. The recipe’s layering of roasting and simmering techniques produces a depth of flavor and appealing textures within the dish.
Ingredients
- 500 g (1lb) sweet potato (butternut/pumpkin can also be substituted)
- 700 g (1.5lb) cauliflower (broccoli)
- 1 red pepper diced
- 1 yellow bell pepper diced
- 4 large zucchini roughly chopped
- 200 g (7oz) baby spinach
- 1 onion finely chopped
- 4 garlic crushed, cloves
- 1 tsp ginger crushed
- 2 tbsp garam masala
- 1 tsp paprika
- 1 tsp Coriander
- 2 tsp curry powder cumin, cardamom, a curry mix, etc, or spices of your choice
- 1 tbsp tomato paste
- 1 cup vegetable stock
- 400 g coconut milk alternatively use heavy cream
- sugar pinch of
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 200°C/400°F.
- Cut the vegetables in similar-sized chunks. I always chop the peppers a little smaller since I prefer them that way.
- Very large cauliflower/broccoli florets can be halved/quartered. Place the vegetables (except for the spinach) on a large sheet pan and drizzle with olive oil.
- Season with salt then place in the oven and allow to roast for 30 minutes until caramelized and golden.
- While the vegetable are roasting, make the curry base. Fry finely diced onion, garlic and ginger in a splash of oil until fragrant.
- Add the spices and tomato paste and allow to cook for a minute then pour in the stock.
- Scrape any sticky bits off the bottom of the pot then pour in the coconut milk/cream. Season with a pinch of sugar (optional), salt and pepper and allow to simmer.
- Cook for 10 minutes until the sauce has reduced and coats the back of a spoon.
- Add the roasted vegetables to the curry sauce along with the baby spinach and allow to cook for 5-10 minutes, adding more stock if necessary.
- Adjust seasoning and serve with rice, fresh coriander/cilantro and chopped chillies (optional).
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 5g | 25% |
| Sodium | 361mg | 15% |
| Potassium | 1532mg | 33% |
| Fiber | 10g | 40% |
| Sugar | 14g | 28% |
| Vitamin A | 16352IU | 327% |
| Vitamin C | 170mg | 189% |
| Calcium | 128mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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