HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Roasted Vegetable Curry
Creamy Roasted Vegetable Curry

Creamy Roasted Vegetable 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!

Allergens:MustardCeleryMilkCereals containing Gluten

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Cauliflower Florets

1 pack(s)

Diced Sweet Potato

1 unit(s)


1 unit(s)

Garlic Clove

1 sachet

Korma Style Paste


1 tin(s)

Finely Chopped Tomatoes

100 milliliter(s)

Water for Curry

1 sachet

Vegetable Stock Powder


150 grams

Soured Cream


2 unit(s)

Plain Naan

(ContainsMilk, Cereals containing Gluten)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3305 kJ
Energy (kcal)790 kcal
Fat26.0 g
of which saturates10.0 g
Carbohydrate116 g
of which sugars23.0 g
Protein19 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Oven dish
Baking Tray
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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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.


a) Serve the curry in bowls with the naans alongside. b) Dollop the remaining sour cream on top and enjoy!