Roasted Vegetable Curry – National Curry Week

It is time for you to open the cupboard and find that half used tin of Madras curry powder. It is National Curry Week . I want to start with an easy recipe, nutritious, and full of flavour, a Roasted Vegetable Curry. As an added bonus for everyone, this is my first vegan recipe. I can totally guarantee it is so tasty, great for everyone to eat and enjoy. Roast Vegetable Curry is a comforting supper dish you can serve just as it is. Or serve it as a side as part of a larger group meal. Why not try it with my Butter Chicken, rice, poppadums, and pickles.

Every one Loves Curry

Curries are now a staple part of English cooking. Chicken Tikka Masala is now the most popular takeaway dish in the UK. Our tastes have definitely changed from the days of early Indian influenced dishes such as kedgeree. This recipe was bought home from India by colonial civil servants. We now eat curry dishes from around the world. Curry recipes from turmeric and ginger spiced Malay to the fantastically popular Thai green variety. Finally please remember curry does not need to be fiery hot. The key is developing layers of flavour through using different spices and aromatics.

Roasted Vegetable Curry

Spices

My recipe uses chilli, ginger, garlic and curry powder as the key flavours. If you are a little more confident you can substitute ground cumin, coriander, turmeric and mustard powder for the curry powder.

Believe it or not, curry powder was not invented in India. The most common theory is that it was invented by Chinese cooks to emulate the recipes the British had grown used to. The most used spice mixes in India are Garam Masala.

Any spice mix and ground spice you may have has a limited shelf life. Spices are best stored in an air-tight container in a cool environment away from direct sunlight. Over time the intense flavours will be lost and the taste can become stale in time.

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5 from 1 vote

Roasted Vegetable Curry

I have used several vegetables, but this recipe is a great fridge clearer whatever you have in your salad drawer can go into it, cauliflower, aubergine, boiled potatoes, tomatoes you can really experiment. You can save time by omitting the garlic, chilli, ginger, and spices and use a quality Tikka Masala curry paste if you are in a hurry.

Course Main Dish, Side Dish

Cuisine Indian

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 2 people

Ingredients

• 1/2 Butternut Squash about 500 gr, peeled and cut into 2cubes
• 1 medium White Onion peeled and cut into chunks
• 1 large Courgette cut into chunks
• 1 cm Red Pepper cut into 2squares
• 10-12 Button Mushrooms wiped clean and halved
• 3 cm Root Ginger peeled and grated
• 3 cloves Garlic peeled and crushed
• 1 small Red or Green Chilli sliced
• 1 tablespoon Garam Masala mix
• 1 tablespoon Medium Curry Powder
• 1 tablespoon Black Onion Seeds
• 5 tablespoons quality Olive Oil
• Jersey Sea Salt and plenty of freshly ground Black Pepper
• Micro Coriander to Garnish

Instructions

• Heat your oven to 400 F / 200° C / Gas Mark 6. Place all of the ingredients into a large mixing bowl and mix together, until the vegetables are thoroughly coated with the spices and oil.
• Line a deep sided roasting tray with baking parchment spread over the vegetables, season well and cover with aluminium foil. Place into the oven and cook for twenty-five minutes.
• Take out from the oven and carefully remove the foil. Return to the oven and roast for about twenty minutes more until the vegetables are cooked though and turning golden brown.
• When cooked heap into a bowl, garnish with some micro coriander and serve.

Notes

What to Drink? This medium spiced curry is perfectly matched by the refreshing orange citrus flavour of my top choice Blue Moon Belgium White Wheat Beer from Denver. If you cannot source Blue Moon any continental wheat beer with coriander and citrus peel will make a good pairing.

Allergens in this recipe are;

   

Maybe present in your curry powder or Garam masala

Please see the Allergens Page