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Creamy Roasted Vegetable Curry
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Creamy Roasted Vegetable Curry

Creamy Roasted Vegetable Curry

with Mini Naans

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
Cereals containing gluten
Mustard

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

300

Diced Sweet Potato

300

Cauliflower Florets

1

Onion

1

Finely Chopped Tomatoes

1

Garlic Clove

2

Plain Naans

(Contains Milk, Cereals containing gluten)

150

Soured Cream

(Contains Milk)

50

Korma Curry Paste

(Contains Mustard)

1

Vegetable Stock Powder

Not included in your delivery

100

Water for the Curry

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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

Roast the Veg
1

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.

Prep Time!
2

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

Start the Sauce
3

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.

Simmer
4

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.

Finish Off
5

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.

Serve
6

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