Roast Vegetable Curry

by

Suvi Coffey

Posted May 13, 2022 (Last updated May 13, 2022)

Serves

4

Total Time

1hrs 10mins

Calories

628

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, love...

recipe-image
    Ingredients

  • Turnip icon
    Turnip1peeled, diced
  • Pumpkin icon
    Pumpkin1peeled
  • Red onion icon
    Red onion1chopped
  • Green bell pepper icon
    Green bell pepper2coarsely chopped
  • Olive oil icon
    Olive oil5 tablespoons
  • Salt icon
    Saltas needed
  • Garlic clove icon
    Garlic clove2grated
  • Leek icon
    Leek2chopped
  • Carrot icon
    Carrot1peeled, diced
  • Curry powder icon
    Curry powder3 tablespoons
  • Ground turmeric icon
    Ground turmeric2 teaspoons
  • Coconut milk icon
    Coconut milk400 ml
  • Star anise pod icon
    Star anise pod1
  • Lima beans icon
    Lima beans90 gdrained
    Method

  • 1. Pre-heat oven - 190°C / 375°F
  • 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
  • 7. Fry until fragrant - approx 3 min
  • 8. Add coconut milk and star anise pod
  • 9. Simmer gently - approx 3 min, low heat
  • 10. Stir in roasted vegetables and lima beans
  • 11. Heat - approx 2 min
  • 12. Serve

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