Roast Vegetable Curry

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recipe by Suvi Coffey

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    510

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 Feb 19, 2019

Ingredients

  • Turnip icon
    Turnip
    900g
  • Pumpkin icon
    Pumpkin
    None
  • Red onion icon
    Red onion
    135g
  • Green bell pepper icon
    Green bell pepper
    300g
  • Olive oil icon
    Olive oil
    74ml
  • Salt icon
    Salt
    as needed
  • Garlic clove icon
    Garlic clove
    12g
  • Leek icon
    Leek
    180g
  • Carrot icon
    Carrot
    50g
  • Curry powder icon
    Curry powder
    18g
  • Ground turmeric icon
    Ground turmeric
    5g
  • Coconut milk icon
    Coconut milk
    0ml
  • Star anise pod icon
    Star anise pod
    1g
  • Lima beans icon
    Lima beans
    120g

Tools

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

Step preview

  1. Pre-heat - 190°C
  2. Get a clean baking sheet
  3. Add peeled, diced turnip
  4. Add peeled, diced pumpkin
  5. Add chopped red onion
  6. Add coarsely chopped green bell pepper
  7. Add olive oil
  8. Add salt
  9. Bake until golden brown then set aside - approx 40 min
  10. Get a clean saucepan
  11. Add olive oil
  12. Add grated garlic clove
  13. Add chopped leek
  14. Add peeled, diced carrot
  15. Fry until soft - approx 10 min
  16. Add curry powder
  17. Add ground turmeric
  18. Fry until fragrant - approx 3 min
  19. Add canned coconut milk
  20. Add star anise pod
  21. Simmer gently - approx 3 min, low heat
  22. Add drained lima beans
  23. Transfer roasted vegetables to saucepan
  24. Stir
  25. Heat - approx 2 min
  26. Serve
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