Creamy Roasted Vegetable Curry
with Naans
- Mustard
- Celery
- Milk
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.
Ingredients
300
Cauliflower Florets
300
Diced Sweet Potato
1
Garam Masala
1
Red Onion
1
Garlic Clove
50
Korma Curry Paste
(Contains: Mustard)
1
Tomato Passata
10
Vegetable Stock Paste
(Contains: Celery)
4
Garlic and Coriander Naan
150
Double Cream
(Contains: Milk)
Not included in your delivery
100
Water for the Curry
½
Sugar
Nutrition Values
Utensils
Cooking Steps
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A mild, creamy curry with well-balanced spice — great for those who are not big curry fans; some found it a touch too sweet or salty.
- Ease of prep: Quick and straightforward to put together, though the 20-minute timing can feel tight once you account for roasting the vegetables first.
- Suggestions: Many found the double cream too rich — consider using half the amount, swapping for crème fraîche, or trying coconut milk for a lighter result. Adding chilli flakes, extra curry paste, or chickpeas can boost depth and spice if you prefer a more robust flavour.
- Next-day meals: Leftovers keep well and are said to taste even better the following day, especially when served with basmati rice to bulk it out.
- Portions: Generous portions that stretch further with a side of rice; roasting the vegetables for closer to 30 minutes gives them a better texture and colour.
