Creamy Curry Sauce with Roasted Veg

Name: Creamy Curry Sauce with Roasted Veg
Ingredients: 3 tbsp curry powder; 1 tsp ground coriander; 1 tsp garam masala; ½ tsp turmeric; 1 tsp ground cumin; 1 tsp salt ((adjust to taste)); 3 tbsp desiccated coconut; 2 tbsp ground almonds; 1 x 400g tin of chopped tomatoes; 1 x 400g tin of coconut milk; 1 red pepper; 1 yellow pepper; 2 carrots; 1 onion; 2 cloves of garlic; 2 x 400g tins of chickpeas ((560g net weight)); 1 head of cauliflower; 250 g sweet potato; 2 tbsp oil; 1 bunch of coriander ((including stalks))

This dish ticks all the boxes! It’s packed with veg, easy to make, and bursting with flavour.

Takes

Serves 4

Ingredients

For the Creamy Curry Sauce:

3 tbsp curry powder
1 tsp ground coriander
1 tsp garam masala
½ tsp turmeric
1 tsp ground cumin
1 tsp salt (adjust to taste)
3 tbsp desiccated coconut
2 tbsp ground almonds
1 x 400g tin of chopped tomatoes
1 x 400g tin of coconut milk

For the Roasted Veg:

1 red pepper
1 yellow pepper
2 carrots
1 onion
2 cloves of garlic
2 x 400g tins of chickpeas (560g net weight)
1 head of cauliflower
250 g sweet potato
2 tbsp oil
1 bunch of coriander (including stalks)

Instructions

Preheat the oven
Preheat the oven to 180°C (fan).
Prepare the vegetables:
Roughly chop the red and yellow peppers, carrots, and onion.
Chop the cauliflower into florets and the sweet potato into bite-sized pieces.
Peel and quarter the onion, and peel the garlic cloves.
Toss all the vegetables and garlic in the oil and sprinkle each tray with ½ tsp salt.
Place the cauliflower on one tray, the sweet potato on another, and the remaining vegetables on a third tray.
Roast for 30 minutes or until cooked through, with the cauliflower nicely charred. (You can roast the vegetables a day in advance and store them in the fridge until needed.)
Toast the spices:
While the veg is roasting, toast the curry powder, ground coriander, garam masala, turmeric, and ground cumin in a large non-stick pan over medium-low heat for 1-2 minutes.
Set aside.
Prepare the sauce:
Once the veg is roasted, set aside the cauliflower and sweet potato.
Peel the roasted garlic to reveal the soft centres.
In a food processor or blender, combine the roasted carrots, peppers, onion, garlic, toasted spices, desiccated coconut, ground almonds, tinned coconut milk, and chopped tomatoes. Blend until smooth.
Cook the chickpeas:
In the same pan used for toasting the spices, heat ½ tbsp of oil over medium heat.
Add the drained and rinsed chickpeas and cook for 1-2 minutes.
Add the chopped fresh coriander (including finely chopped stalks) and stir well.
Combine and simmer:
Pour the blended curry sauce into the pan with the chickpeas. The sauce will thicken as it heats, but it will loosen slightly during cooking.
Simmer the sauce for 3-5 minutes.
Add the roasted cauliflower and sweet potato to the pan and cook for an additional 3-5 minutes until heated through and the flavours have melded.
Taste and adjust seasoning with additional salt or tamari if needed.
Serve:
Serve the curry with brown basmati rice and garnish with fresh coriander.
Enjoy!

Notes

Beat the bloat: Replace cauliflower with carrots, aubergine, or broccoli. Chickpeas are low FODMAP at 42g per serving.

Video

Keyword plantbased, vegan

Print Recipe

Creamy Curry Sauce with Roasted Veg

Takes

Serves 4

Ingredients

For the Creamy Curry Sauce:

For the Roasted Veg:

Instructions

Notes

Video

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