Vegetable Curry
Servings 4
Difficulty Beginner
Total Time 45 minutes COOK MODE
Prevent your screen from going dark (if supported by your device)
SERVING SIZE
TIMER
Look for the timer triggers in the recipe method
PRINT RECIPE
Click To Print
INGREDIENTS
- 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.
