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
Fresh Coriander Leaves
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
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
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.