Vegetable Curry

Servings 4
Difficulty Beginner
Total Time 45 minutes

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INGREDIENTS

METHOD

  • Preheat the oven to 180°C. Place the sweet potato, broccoli, red pepper, yellow pepper, carrots and green beans onto a roasting tray, drizzle over oil and season with salt and pepper. Roast for 30 minutes until caramelised and golden.
  • While the vegetables are roasting, make the curry base. Fry the diced onion, garlic and ginger in a splash of oil for 2 minutes.
  • Add the garam masala, Hinds Spices Paprika, coriander, Hinds Spices Hot Curry Powder and Rhodes Quality Tomato Paste and cook for a minute, and then pour in the stock.
  • Pour in the coconut milk and season with salt and pepper and simmer.
  • Cook for 10 minutes until the sauce has reduced and coats the back of a spoon.
  • Add the roasted vegetables to the curry sauce together with the Rhodes Quality, Butter Beans in Brine and cook for 5-10 minutes. Season to taste and serve.