Roast Vegetable Curry

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recipe by Suvi Coffey

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    282

The caramelized veggies in this curry really make it delicious. Nice and warming on a cold evening. I tried to get my veggie hating husband just to try this and he refused. But my mum, who is a vegetarian, loves this curry. I hope you do too.

recipe updated Oct 8, 2019

Ingredients

  • Turnip icon
    Turnip
    1 (900g)
  • Pumpkin icon
    Pumpkin
    1
  • Red onion icon
    Red onion
    1 (135g)
  • Green bell pepper icon
    Green bell pepper
    2 (300g)
  • Olive oil icon
    Olive oil
    5 tbsp (74ml)
  • Salt icon
    Salt
    as needed
  • Garlic clove icon
    Garlic clove
    2
  • Leek icon
    Leek
    2 (180g)
  • Carrot icon
    Carrot
    1 (50g)
  • Curry powder icon
    Curry powder
    3 tbsp (18g)
  • Ground turmeric icon
    Ground turmeric
    2 tsp (5g)
  • Coconut milk icon
    Coconut milk
    1
  • Star anise pod icon
    Star anise pod
    1
  • Lima beans icon
    Lima beans
    about ½ cup (120g)

Tools

  • kCook icon Stove
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Saucepan

Step preview

  1. Pre-heat oven - 190°C
  2. Add turnip, pumpkin, red onion, green bell pepper, olive oil and salt to a clean baking sheet
  3. Bake until golden brown then set aside - approx 40 min
  4. Add olive oil, garlic clove, leek and carrot to a clean saucepan
  5. Fry until soft - approx 10 min
  6. Add curry powder and ground turmeric to the saucepan
  7. Fry until fragrant - approx 3 min
  8. Add coconut milk and star anise pod to the saucepan
  9. Simmer gently - approx 3 min, low heat
  10. Add lima beans to the saucepan
  11. Transfer roasted vegetables to saucepan
  12. Stir
  13. Heat - approx 2 min
  14. Serve
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