Roasted Vegetable Curry

Roasted Vegetable Curry is comfort food at its finest! This silky sauce is packed with flavourful spices, ginger, garlic and veggies, then served with a mixture of roasted vegetables, raw tomatoes, green onions and crispy chickpeas to add delicious layers of tastes and textures.

Don't have these vegetables available? No worries! Try using roasted squash, potatoes, zucchini or mushrooms! Add cilantro and sour cream for even more incredible flavour!

Ingredients

3.5 cups Curry Base sauce (recipe here)
14 oz (400 ml) can of light coconut milk
1 cup water
Olive oil
1 medium red onion, thinly sliced
1 red pepper, thinly sliced
1 small cauliflower, cut into florets
1 small broccoli, cut into florets
1 cup frozen peas
Salt & freshly ground pepper
3 green onions, thinly sliced
20 multi coloured cherry tomatoes, halved
Crispy Chickpeas (recipe here)
Salt & freshly ground pepper
2 cups basmati rice (cooked as package instructions)
Naan/flatbread (optional, but highly recommended – recipe here)

Preparation

Preheat oven to 400°F (205°C).

In a 3 quart saucepan, combine curry base, coconut milk and water, simmer gently until vegetables are ready.

Lightly oil 2 large baking sheets. On one baking sheet, spread the cauliflower & broccoli florets out into a single layer on the baking sheet. Drizzle with olive oil, sprinkle with salt & pepper and toss to combine.

Roast the cauliflower for 25 minutes, or until the tops are lightly brown.

On the other baking sheet, spread the peppers and onions out, drizzle with olive oil, sprinkle with salt & pepper and toss to combine.

Roast with the cauliflower/broccoli for final 10 minutes.

Blanch peas in water or microwave and set aside.

To serve, pour a layer of the hot curry sauce in a shallow bowl or deep plate. Top with a mix of the roasted vegetables, a pile of rice, then garnish with the peas, green onions, tomatoes and crispy chickpeas.

Use the naan to soak up all that delicious roasted vegetable curry and leave the plate clean!