Creamy Roasted Vegetable Curry
with Naans and Soured Cream
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.
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.
Ingredients
300
Cauliflower Florets
300
Diced Sweet Potato
1
Garam Masala
1
Garlic Clove
50
Korma Curry Paste
(Contains Mustard)
1
Tomato Passata
10
Vegetable Stock Paste
(Contains Celery)
2
Plain Naans
(Contains Milk, Cereals containing gluten)
150
Soured Cream
(Contains Milk)
Not included in your delivery
100
Water for the Curry
½
Sugar
Nutritional information
Utensils
Instructions
a) Preheat your oven to 230°C/210°C fan/gas mark 8.
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) When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.
a) Meanwhile, 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 korma style paste and garlic. Stir and cook for 2 mins.
a) Pour the passata, water for the curry (see ingredients for amount) and vegetable stock paste into the pan.
b) Season with salt and pepper, then stir in 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 veg has roasted, remove from the oven.
b) Put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
c) Once the curry sauce has thickened, remove from the heat. Stir in the roasted veg and three quarters of the soured cream.
d) Add a splash of water if it's a little thick. Taste and add salt and pepper if needed.
a) When everything is piping hot, serve the vegetable curry in bowls and top with a dollop of the remaining soured cream.
b) Slice the naans and serve alongside for scooping up your curry. Enjoy!
