Vegetarian Curry with Roasted Vegetables
Richly flavored and loaded with vegetables, this curry is a comforting meal with healing properties - reduces inflammation, relief PMS and helps the natural detoxification.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
- 2 potatoes peeled and cut into medium-sized cubes
- 1 small cauliflower cut into florets
- 1 cup frozen peas
- 1 cup frozen green beans
- 1 yellow onion finely diced
- 2 tsp curry powder
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp nigella seeds
- 1 tsp turmeric powder
- 1 tbsp grated ginger
- 2 garlic cloves chopped
- 1 can diced tomatoes
- 1/4 cup full fat coconut milk
- 1 tsp chili flakes
- 1 tbsp extra virgin olive oil
- 1/4 tsp sea salt
- 1 tsp coconut sugar
- 2 tbsp lemon juice freshly squeezed
- Fresh parsley mint leaves, to garnish
- Optional coconut yogurt, to serve
Heat the oven to 175C/346F.
Add the potato cubes into medium pot, cover with water and bring to boil over medium heat.
Reduce the heat to low and simmer for 5 mins, then drain.
Line a baking sheet with parchment paper and add the potatoes, cauliflower florets, 1 tsp curry powder, chili flakes, drizzle with olive oil and toss to coat evenly.
Roast for 30 minutes, then add the peas and green beans, toss to combine and roast for 7 more minutes.
Meanwhile, prepare the sauce.
Add 1 tsp oil into a cast-iron skillet, add the onion and cook for 2 minutes over medium heat, stirring frequently, until translucent.
Add the garlic, ginger and the rest of spices, and cook for 2 minutes over low heat.
Add the diced tomatoes with their juices, coconut milk, coconut sugar, and mix to combine.
Bring to boil over medium heat, then simmer for seven minutes over low heat.
Add the lemon juice, mix and remove from the heat.
Divide the sauce into serving bowls, top with roasted veggies, garnish with fresh parsley and mint, and serve warm with coconut yogurt.