Roast Root Vegetable Curry
Print recipe
| Serves | 4 |
| Prep time | 5 minutes |
| Cook time | 45 minutes |
| Total time | 50 minutes |
| Dietary | Vegetarian |
| Meal type | Lunch, Main Dish, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Hot |
| Occasion | Casual Party, Halloween, Thanksgiving |
| Region | Indian |
| By author | Karen S Burns-Booth |
A fabulous curry that is easy to make and uses leftover vegetables; once the sauce is made, you can add your leftover vegetables (or meat) to the sauce and then reheat it when you are ready to serve it, allowing the flavours and spices to infuse and add more taste to the vegetables.
Ingredients
- Leftover roasted or cooked root vegetables (such as potatoes, carrots, onions, fennel, parsnips and swede)
- 25g butter or oil
- 2 teaspoons curry powder
- 1 tablespoon flour
- 1/2 small apple, cored and chopped but not peeled
- 1 onion, peeled and finely diced
- 300mls (1/2 pint) vegetable stock or water
- juice of half a lemon
- 1 tablespoon chutney
- cooked steamed rice to serve
Note
A fabulous curry that is easy to make and uses leftover vegetables; once the sauce is made, you can add your leftover vegetables (or meat) to the sauce and then reheat it when you are ready to serve it, allowing the flavours and spices to infuse and add more taste to the vegetables.
Directions
| Step 1 | Melt the butter or oil in a small saucepan. Brown the chopped onions and then stir in the curry powder, flour, stock and chopped apple; simmer gently for 30 minutes and then add the salt (to taste), lemon juice and chutney. |
| Step 2 | Add the cooked leftover vegetables to the curry sauce and heat over a low heat for about 10 minutes, until the vegetables are hot. |
| Step 3 | Serve with steamed Basmati rice and assorted sambals. |
