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Creamy Roasted Vegetable Curry

Creamy Roasted Vegetable Curry

Creamy Roasted Vegetable Curry

with Naans and Soured Cream

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Our Creamy Roasted Vegetable Curry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Rapid

•Veggie

Allergens:

Mustard

•Celery

•Milk

•Cereals containing gluten

The quantities provided above are averages only.

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.

Total20 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

300

Cauliflower Florets

300

Diced Sweet Potato

1

Garam Masala

1

Garlic Clove**

50

Korma Curry Paste

(Contains: Mustard)

30

Tomato Puree

10

Vegetable Stock Paste

(Contains: Celery)

2

Plain Naans

(Contains: Milk, Cereals containing gluten)

150

Soured Cream

(Contains: Milk)

Not included in your delivery

200

Water for the Curry

½

Sugar

Nutritional information

Energy (kJ)3354 kJ

Energy (kcal)802 kcal

Fat27.6 g

of which saturates10.2 g

Carbohydrate112.3 g

of which sugars25.2 g

Protein19.4 g

Salt3.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Garlic Press

•Pan

Instructions

Roast the Veg

1

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

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.

Prep the Garlic

2

a) Peel and grate the garlic (or use a garlic press).

Spice Things Up

3

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.

Simmer your Curry

4

a) Pour the tomato puree, veg stock paste and water for the curry (see pantry for amount) into the pan.

b) Season with salt and pepper, then stir in the sugar (see pantry for amount).

c) Bring to the boil, then reduce the heat to medium. Simmer, stirring occasionally, until the liquid has reduced and the sauce has thickened, 4-5 mins.

Combine and Stir

5

a) Put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

b) Once the curry sauce has thickened, remove from the heat. Stir in the roasted veg and three quarters of the soured cream.

c) Add a splash of water if it's a little too thick. Taste and add salt and pepper if needed.

Serve

6

a) When everything's piping hot, serve your vegetable curry in bowls and top with a dollop of the remaining soured cream.

b) Slice up the naans and serve alongside for scooping up the curry.

Enjoy!

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