Creamy Roasted Vegetable Curry

Name: Creamy Roasted Vegetable Curry with Mini Naans
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: 300 Diced Sweet Potato; 300 Cauliflower Florets; 1 Onion; 1 Finely Chopped Tomatoes; 1 Garlic Clove**; 2 Plain Naans; 150 Soured Cream; 50 Korma Curry Paste; 1 Vegetable Stock Powder; 100 Water for the Curry

with Mini Naans

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Full of delicious, wholesome ingredients like roasted sweet potato and cauliflower, our creamy roasted vegetable curry is like a big, warm hug on a cold day. Our mini garlic naan is perfect for wiping up the leftovers in the bowl because trust us, you’ll want every last bit of this recipe!

Tags:

Spicy

Allergens:

Milk

•Gluten

•Senf

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

300

Diced Sweet Potato

300

Cauliflower Florets

Onion

Finely Chopped Tomatoes

Garlic Clove**

Plain Naans

(Contains: Milk, Gluten)

150

Soured Cream

(Contains: Milk)

Korma Curry Paste

(Contains: Senf)

Vegetable Stock Powder

Not included in your delivery

100

Water for the Curry

Nutritional information

Energy (kcal)790 kcal

Energy (kJ)3305 kJ

Fat26 g

of which saturates10 g

Carbohydrate116 g

of which sugars23 g

Protein19 g

Salt3.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Oven dish

•Garlic Press

•Grater

•Knife

•Grill Pan

•Medium Saucepan

•Bowl

Instructions

a) Preheat your oven to 210°C. b) Halve or quarter any large cauliflower florets, then pop on a baking tray. c) Pop the diced sweet potato onto another baking tray. d) Drizzle with both with oil. Season with salt and pepper. e) Roast in your oven until browned and tender, about 18-20 mins.

a) Halve, peel and thinly slice the onion. b) Peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a frying pan on medium high heat. b) Add the onion, cook until soft and starting to turn golden, 5-6 mins. Stir occasionally. c) Add the Korma paste and garlic to the pan. d) Stir and cook for 1 minute.

a) Pour in the chopped tomatoes, water (see ingredients for amount) and vegetable stock powder. b) Add a pinch of salt, pepper and sugar. c) Bring to the boil, reduce the heat to medium and simmer until the liquid has reduced and the sauce has thickened, 5-6 mins, stir occasionally.

a) Once the veggies are roasted, remove from the oven. b) Pop the naans in the oven to warm through for 2 mins. c) Once the curry sauce has thickened, remove the pan from the heat, stir in the roasted veg and 0.75 of the sour cream. d) Add a splash of water too if you want it a bit thinner. e) Taste and add salt and pepper if you feel it needs it.