Roasted Vegetable Curry with Pumpkin
Recipe information
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Cooking:
25 min.
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Servings per container:
4
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Source:

Ingredients for - Roasted Vegetable Curry with Pumpkin

1. Vegetable oil, divided - 2 tablespoons
2. Chopped sweet potato - 1 cup
3. Chopped beet - 1 cup
4. Chopped peeled pumpkin - 1 cup
5. Cauliflower, broken into florets - ½ head
6. Onion, chopped - 1 small
7. Red bell pepper, chopped - 1
8. Garlic, chopped - 3 cloves
9. Mild curry powder - 2 tablespoons
10. Ground cumin - 1 teaspoon
11. Ground coriander - 1 teaspoon
12. Ground turmeric - 1 teaspoon
13. Tomato puree - 1 ½ cups
14. White sugar - 1 teaspoon
15. Water as needed - 1 teaspoon

How to cook deliciously - Roasted Vegetable Curry with Pumpkin

1. Stage

Preheat the oven to 375 degrees F (190 degrees C).

2. Stage

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add sweet potato and beet and fry until vegetables take on a little color, 3 to 5 minutes. Transfer to a large baking sheet with pumpkin.

3. Stage

Roast vegetables on a low shelf in the preheated oven until soft, about 45 minutes.

4. Stage

Meanwhile, place cauliflower florets in a saucepan, cover with water, and bring to a boil. Cook until soft but still firm, about 5 minutes. Remove from heat, run under cold water, and drain. Set aside.

5. Stage

Heat remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add onion and fry until onion has softened and turned translucent, about 5 minutes. Add bell pepper and garlic and cook for another 2 minutes. Add curry powder, cumin, coriander, and turmeric; cook for 1 minute, stirring constantly to prevent burning. Add tomato puree and sugar and bring to a boil. Lower heat slightly, and simmer until sauce reduces, adding water as needed to maintain a thick consistency, about 20 minutes.

6. Stage

Add reserved cauliflower and roasted vegetables to the reduced sauce, stirring carefully so vegetables maintain their shape. Heat until cauliflower is warm, 2 to 3 minutes.