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

Creamy Roasted Vegetable Curry

with Naans

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Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Roasted Vegetable Curry in just 20 minutes for a delicious and speedy meal.

Allergens:MustardCeleryCereals containing glutenMilkSoya

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

300 grams

Cauliflower Florets

300 grams

Diced Sweet Potato

1 sachet

Garam Masala

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

1 sachet

Korma Style Paste


1 pack(s)

Tomato Passata

10 grams

Vegetable Stock Paste


4 unit(s)

Garlic and Coriander Naan

(ContainsCereals containing gluten, Milk, Soya)

150 grams

Double Cream


Not included in your delivery

100 milliliter(s)

Water for Curry

½ tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4199 kJ
Energy (kcal)1004 kcal
Fat49.0 g
of which saturates24.0 g
Carbohydrate121 g
of which sugars27.0 g
Protein18 g
Salt4.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
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 onto one half of a baking tray. Pop the diced sweet potato onto the other half.
c) Drizzle with oil. Season with salt, pepper and the garam masala. Toss to coat.
d) Roast on the top shelf of your oven until golden and tender, 18-20 mins. Turn halfway through.


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


a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the onion, cook until soft and starting to turn golden, 5-6 mins. Stir occasionally.
c) Add the korma style paste and garlic to the pan. Stir and cook for 2 mins.


a) Pour in the passata, water for the curry (see ingredients for amount) and vegetable stock paste.
b) Add a pinch of salt and pepper, then the sugar (see ingredients for amount).
c) Bring to the boil, then reduce the heat to medium. Simmer until the liquid has reduced and the sauce has thickened, 4-5 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 three quarters of the double cream.
d) Add a splash of water if you think it needs loosening. Taste and add salt and pepper if needed.


a) When everything is piping hot, serve the curry in bowls with the naans alongside.
b) Drizzle the remaining double cream on top. Enjoy!