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Creamy Roasted Vegetable Curry
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Creamy Roasted Vegetable Curry

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 20-25 minutes for a delicious and speedy meal.

Cereals containing gluten

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 time15 minutes


serving amount

300 grams

Cauliflower Florets

1 unit(s)

Sweet Potato

1 sachet(s)

North Indian Style Spice Mix

1 unit(s)

Garlic Clove

50 grams

Korma Curry Paste

(Contains Mustard)

30 grams

Tomato Puree

10 grams

Vegetable Stock Paste

(Contains Celery)

2 unit(s)

Plain Naans

(Contains Milk, Cereals containing gluten)

150 grams

Soured Cream

(Contains Milk)

Not included in your delivery

200 milliliter(s)

Water for the Curry

½ tsp



Nutritional information

Energy (kJ)3428 kJ
Energy (kcal)819 kcal
Fat30.4 g
of which saturates10.5 g
Carbohydrate111.8 g
of which sugars24.2 g
Protein22.8 g
Salt3.72 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press


Roast the Veg

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. Chop the sweet potatoes into 1cm chunks (no need to peel).

c) Pop the diced sweet potato onto the other half of the tray. Drizzle with oil. Season with salt, pepper and the North Indian style spice mix. 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

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

Spice Things Up

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the korma curry paste and garlic. Stir and cook for 2 mins.

Simmer your Curry

a) Next, stir in the tomato puree, veg stock paste and water for the curry (see pantry for amount).

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

a) Meanwhile, 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.

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


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.