Vegetable Curry
![](https://hindsspices.co.za/wp-content/uploads/2024/05/Art_Vegetable-Curry.png)
COOK MODE
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SERVING SIZE
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Click To PrintINGREDIENTS
- ½kg sweet potato, cubed
- 700g broccoli florets
- 1 red pepper, diced
- 1 yellow pepper, diced
- 3 carrots, peeled and diced
- 200g green beans, diced
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 1 tsp crushed ginger
- ½ Tbsp garam masala
- 2 tsp Hinds Spices Paprika
- 1 tsp ground coriander
- 1½ Tbsp Hinds Spices Hot Curry Powder
- 50g
Rhodes Quality Tomato Paste - 1 cup vegetable stock
- 400ml coconut milk
- Salt and pepper to taste
- 1 x can
Rhodes Quality Butter Beans in Brine , drained
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.