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.
Servings: 3
Ingredients
- 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
Instructions
- 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.
Notes
