Pairs well with Roasted Vegetable Curry
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Roasted Vegetable Curry
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A hearty and flavorful curry made with roasted vegetables and a rich cashew sauce.
00:40:00 total
Serves 4
medium
Meat Main Course
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Ingredients
- cashews - 2 cups (soaked)
- sesame seeds - 3 tablespoons (for texture)
- paprika powder - 1.5 tablespoons (for flavor)
- tomatoes - 2 (chopped)
- onions - 2 (chopped)
- garlic cloves - 5-6 (minced)
- cooking oil - 1 tablespoon (for frying)
- water - 500 ml (for cooking)
- curry powder - 120 g (or curry blocks)
- salt - watch the video to see (to taste)
- sesame oil - 2 tablespoons (for finishing)
- spinach - 10 (stems)
- potato - 1 (cut into cubes)
- broccoli - 1/2 head (cut into florets)
- lotus root - 1/2 (sliced)
Instructions
- Prepare Vegetables: Separate hard and soft vegetables into two pans, sprinkle with salt, pepper, and oil, and toss to coat.
- Roast Vegetables: Roast in a preheated oven at 190°C for 15 minutes.
- Cook Curry Base: In a pot, stir-fry cumin and curry powder in oil, then add garlic and onion until slightly brown.
- Add Tomatoes: Add chopped tomatoes and stir-fry until cooked.
- Add Water and Curry Powder: Add water and bring to a boil, then add curry powder and simmer for 5 minutes.
- Blend Sauce: Add soaked cashews, sesame seeds, and paprika to the curry and blend until smooth.
- Finish Curry: Add spinach and sesame oil, simmer for an additional 3 minutes.
