Roasted Vegetable Curry

This deliciously creamy roasted vegetable curry is packed with tasty roasted vegetables and is comforting, as well as full of antioxidants and nutritious ingredients. It’s a super cheap recipe using budget-friendly ingredients. Coconut milk provides the creaminess, and chickpeas provide texture and ramp up the protein content.

The genius of this recipe is that it doesn’t involve any onion chopping, just a few easy-to-chop vegetables. You can also get started with the cooking quickly by getting the spiced vegetables in the oven while you grate the ginger and garlic for the next step. I definitely recommend using a good tool like a microplane here, as makes this job super quick and easy.

Notes on the ingredients for Roasted Vegetable Curry

• The lime The lime is essential to bring all the flavours together.
• Coconut Milk Use full-fat coconut milk for this recipe, one that has a high coconut content.Always read the coconut extract content on the tin to check if it’s worth buying or not; the higher the coconut content, the better. Otherwise, you are just paying for water and thickeners. Aldi coconut milk is good with 76% coconut extract, and it doesn’t have the overly gloopy texture that many coconut milks have. If you want to use reduced-fat coconut milk, in my opinion, you could save money and use half a tin of full-fat coconut milk and fill the rest up with extra water.
• Stock I would use either homemade chicken stock or Kallo Chicken Stock Cubes for this recipe, but if you want to make the recipe vegan, use a vegan bouillon powder to make up your stock.
• Sweet Red Peppers Pick those long, pointy peppers often labelled ‘Sweet Peppers’. The standard red peppers in supermarkets don’t seem to have much flavour or sweetness at the moment, so I am generally using these sweet ones in recipes for now.
• Tomatoes You can use any small tomatoes, so the 75p Aldi Baby Plum Tomatoes are fine. Cheaper tomatoes aren’t always the most flavourful, but roasting them really brings out there sweetness.

What to serve with Roasted Vegetable Curry

• Rice – White Basmati rice, brown rice or a mix of healthier grains like quinoa and wild rice.
• Bread – Naans, Pitas or Chappati for example.

Ingredients

• 250g Sweet Potato
• 1 Courgette
• 1 Sweet Red Pepper
• 1 tsp Turmeric
• 1 tsp Cumin
• 4cm Ginger
• 2-4 cloves of Garlic
• 1/2 a Red Chilli
• 120 g Baby Plum Tomatoes or Cherry Tomatoes
• 1 tin of Chickpeas
• 1 tin of Coconut Milk
• 300ml Stock
• Juice of a lime

INSTRUCTIONS 

• Preheat the oven to 200℃.
• Peel and slice the sweet potatoes into rounds. Slice the courgette in half and then into semi-circles about half a centimetre thick. Slice the peppers into small squares.
• Put all the vegetables into a large roasting dish and sprinkle with cumin and turmeric and drizzle over the oil. Give everything a good stir, and then spread out evenly in the roasting pan. Pop into the hot oven for ten minutes.
• Grate the ginger and garlic and add then to the vegetables that have been roasting for ten minutes with the tomatoes and a good grating of sea salt, mix really well.
• Cook for 20 minutes more until all the vegetables are cooked. A few minutes before then, warm together the coconut milk, stock, soy sauce, chickpeas, sugar and lime juice on the hob or in the microwave.
• Once the vegetables are cooked, add the warmed mixture to the oven dish and return to the oven for 5 -10 minutes, until bubbling in the middle.
• Serve with rice.