Creamy Roasted Vegetable Curry
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Creamy Roasted Vegetable Curry

Creamy Roasted Vegetable Curry

with Garlic and Coriander Naan

.

Tags:
Rapid
Veggie
Allergens:
Mustard
Celery
Milk

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

Cauliflower Florets

300

Diced Sweet Potato

1

Onion

1

Garlic Clove

50

Korma Curry Paste

(Contains Mustard)

1

Finely Chopped Tomatoes

10

Vegetable Stock Paste

(Contains Celery)

4

Garlic and Coriander Naan

150

Soured Cream

(Contains Milk)

Not included in your delivery

100

Water for the Curry

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Nutritional information

Energy (kcal)827 kcal
Energy (kJ)3460 kJ
Fat26 g
of which saturates10 g
Carbohydrate127 g
of which sugars30 g
Protein19 g
Salt4.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Garlic Press
Grill Pan
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 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 Curry
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 paste. 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, stirring 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 three quarters of the sour cream. d) Add a splash of water if you think it needs loosening. 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 soured cream on top. Enjoy!