Monday, July 16, 2012

Roasted Vegetable Curry


This is a delightful, mild, and creamy Roasted Vegetable Curry which is delicious served with just some steamed rice. For the vegetarians and vegans readers, if you like curry, you will love this recipe! Try it.

Roasted Vegetable Curry

Ingredients

Curry Sauce
Roasted Vegetables
Roasted Cashews
Fresh Coriander Leaves

Curry Sauce
3 Tbsp Peanut or Canola Oil
6 Medium-Sized (180g) Shallots, peeled and finely sliced
1 ½ tsp Chili Powder
2 ½ tsp Paprika
1 tsp Cayenne Pepper
1 tsp Black Pepper
¼ tsp Turmeric Powder
1 Cup of Water or Vegetable Stock
400 ml Coconut Milk
1 Large Lime, juiced
Sea Salt, to taste

Roasted Vegetables

1 Small Cauliflower, cut into florets, blanched and drained
1 Large Yellow Onion, peeled and diced~about ¾ inch
3 Mixed Color Bell Peppers, seeded and diced~about ¾ inch
1 Zucchini, diced~about ¾ inch
1 Eggplant, diced~about ¾ inch
12 Okra, halved
1 ½ Peanut or Canola Oil
1 tsp Chili Flakes
Sea Salt

Method



Preheat the oven to 450˚F. In a large roasting pan, combine cauliflower, onion, peppers, zucchini, eggplant, okra, chili flakes, oil, and sea salt. Roast in the oven for about 20 to 25 minutes, or until all the veggies are fully cooked and golden in color. 


Meanwhile, prepare the curry sauce. Heat the oil in a heavy pot and set over medium high heat. When hot, put in the shallots. Cook until the shallots are light brown in color. Then add the chili powder, paprika, cayenne pepper, black pepper, and turmeric. Cook briefly until they are fragrant. 

Add the water, coconut milk and bring the curry sauce to a boil. Turn the heat to low and simmer for 15 to 20 minutes, stirring every now and then. Mix in the roasted vegetables, stir and cook briefly. Season the curry with sea salt and lime juice. Serve the curry warm with some roasted cashews, fresh coriander, and steamed Basmati rice.

Author

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13 comments:

  1. This looks wonderful! Not a piece of vegetable nor a drop of that lovely sauce would be left if I had this bowl in front of me now. Yum!

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  2. This looks fantastic and so healthy! I cannot wait to make it!

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  3. What a delicious looking curry! Yum.

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  4. I loooove curry, and your picture looks awesome - I will be making this soon.

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  5. I love your homemade curry sauce. I normally buy the ready made mix. But I am sure it wont be as good as this homemade mix. Love to try today.
    Myfudo here...Normally we'd never put a shameless plug back to us, but we just launched our new site and we would love for you to be a part of it. I'd love to share our newest launch with you, I hope you don't mind? Now that we are getting a new look...Myfudo is moving to a new domain http://www.yumgoggle.com This has been a project we have been working on for almost a year now. We just launched our new gallery submission site, and we are just thrilled. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! Please sign up and check us out (it's free) http://www.yumgoggle.com/gallery
    We look forward to seeing your wonderful pictures, as always.
    p.s. We are hosting a Kitchen Aid Mixer Giveaway to celebrate our new Yumgoggle site, we hope you'll participate =)
    http://www.yumgoggle.com/japanese-cuisine-japanese-spinach-side-dish-horenso-no-ohitashi-kitchenaid-mixer-giveaway/

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  6. @Myfudo aka Yumgoggle: Congrats!

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  7. Congrats on the TOP9 Foodbuzz today. Your recipe in so appealing and the colors are gorgious.
    I am your new follower now. Meriem

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  8. Bookmarked! This looks fabulous, I've never roasted veg for a curry before. Love the sauce too, looks manageable! So happy to have found your blog via Daily Buzz :)

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    Replies
    1. Welcome, do try some of my recipes. Thanks for stopping by.

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  9. A great excuse and vehicle for eating more veggies! Thanks for posting :)
    (And congrats on making the Top Nine)

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  10. This is delicious. I subbed some of the vegetables to use up what I had on hand, but I'm sure it would be delicious with everything. I'm using it as a side and skipping the rice. It's so warm and hearty. Perfect for winter and my insatiable curry-tooth.

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  11. Have made this multiple times... So good.

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