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Creamy Roasted Vegetable Curry

Creamy Roasted Vegetable Curry

with Naans and Soured Cream
4.5(4.7K)
Recipe Development Team
Recipe Development TeamUpdated on December 15, 2025
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Get 50% off 1st box + free for 3 months!
Calories
: 
826 kcal
Protein
: 
23g protein
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Cereals containing gluten
  • Milk
  • Wheat
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Sweet Potato

300 grams

Cauliflower Florets

2 unit(s)

Garlic Clove

30 grams

Tomato Puree

50 grams

Korma Curry Paste

(Contains: Mustard)

1 sachet(s)

North Indian Style Spice Mix

10 grams

Vegetable Stock Paste

2 unit(s)

Plain Naans

(Contains: Cereals containing gluten, Milk, Wheat)

150 grams

Soured Cream

(Contains: Milk, May contain traces of allergens, Milk)

Not included in your delivery

1 tbsp

Honey

200 milliliter(s)

Water for the Curry

Energy (kJ)3457 kJ
Energy (kcal)826 kcal
Fat29 g
of which saturates10 g
Carbohydrate116.2 g
of which sugars29.2 g
Dietary Fibre14.6 g
Protein23 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Garlic Press
•Pan

Instructions

PDF
Prep the Veg
1

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Chop the sweet potato into 1cm chunks (no need to peel). Halve or quarter any large cauliflower florets. 

c) Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.

Roast the Cauli
2

a) Pop the cauliflower onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Roast on the middle shelf of your oven until golden and tender, 16-18 mins. Turn halfway through.

b) Meanwhile, peel and grate the garlic (or use a garlic press).

Spice Things Up
3

a) Heat a drizzle of oil in a large frying pan on medium heat.

b) Once hot, add the tomato puree, korma curry paste, North Indian style spice mix and garlic. Stir-fry until fragrant, 1-2 mins.

Simmer your Curry
4

a) Next, stir in the veg stock paste, honey and water for the curry (see pantry for both amounts). Season with salt and pepper.

b) Bring to the boil, then reduce the heat to medium.

c) Simmer, stirring occasionally, until the sauce has thickened, 4-5 mins.

Combine and Stir
5

a) Meanwhile, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

b) Once the curry sauce has thickened, remove from the heat. Stir through the roasted veg and three quarters of the soured cream.

c) Add a splash of water if it's a little too thick. Taste and season with salt and pepper if needed.

Finish and Serve
6

a) When everything's ready, share the roasted veg curry between your bowls. Finish with a dollop of the remaining soured cream.

b) Slice up the naans and serve alongside for dipping and scooping.

Enjoy!

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