Roasted Vegetable Curry
Creamy coconut, oven-roasted vegetable, and chickpea curry
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 in to 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.