Rachel’s roasted vegetable coconut curry
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
85
MINUTES
CUISINE
Indian
COURSE
Main
Method
Preheat the oven to 170°C.
First make the paste. Place a small frying pan on a medium heat and add the coriander, cumin and chana masala. Cook, tossing frequently, for about 1 minute or until they start to pop, then crush. Place the ginger, garlic, chilli, onions and vegetable oil in a food processor and whiz for 2–3 minutes or until smooth.
Pour this mixture into a large saucepan or casserole dish and stir in the freshly ground spices, along with the turmeric, sugar and salt, then place on a medium–low heat and cook, stirring occasionally, for about 5 minutes, or until the mixture has reduced slightly.
Remove from the heat and pour half of the mixture into a large bowl. Pour the coconut milk and stock into the remaining half in the saucepan or casserole dish, stirring to combine. Stir the yoghurt into the spice paste in the bowl, then add the root vegetables and onions and stir in the mixture to thoroughly coat. Tip into 1–2 roasting tins or baking trays and cook in the oven for about an hour or until lightly browned.
Remove the vegetables from the oven and add to the saucepan or casserole dish. Place on a medium heat for a few minutes to warm through, and then stir in the spinach and spoon into bowls with a sprinkling of fresh coriander, a scattering of the toasted nuts and a spoonful of yoghurt or crème fraîche.
Ingredients
2 tins of coconut milk
600ml vegetable stock
400ml natural yoghurt
4 large carrots, peeled and cut into 2cm cubes
6 parsnips, peeled, cores removed and flesh cut into 2cm cubes
700g sweet potatoes, peeled and cut into 2cm cubes
4 onions, peeled and cut into eighths
150g spinach (any large stalks removed before weighing), chopped
For the paste:
1 tbsp coriander seeds
2 tsp cumin seeds
2 tsp chana masala
50g root ginger, peeled and roughly chopped
12 garlic cloves, peeled
4 red chillis, de-seeded
200g onions, peeled and quartered
50ml vegetable oil
1 tbsp ground turmeric
2 tsp caster sugar
2 tsp salt
To serve:
large bunch of coriander, chopped
100g cashew nuts, toasted and chopped
200ml natural yoghurt or crème fraîche
Method
Preheat the oven to 170°C.
First make the paste. Place a small frying pan on a medium heat and add the coriander, cumin and chana masala. Cook, tossing frequently, for about 1 minute or until they start to pop, then crush. Place the ginger, garlic, chilli, onions and vegetable oil in a food processor and whiz for 2–3 minutes or until smooth.
Pour this mixture into a large saucepan or casserole dish and stir in the freshly ground spices, along with the turmeric, sugar and salt, then place on a medium–low heat and cook, stirring occasionally, for about 5 minutes, or until the mixture has reduced slightly.
Remove from the heat and pour half of the mixture into a large bowl. Pour the coconut milk and stock into the remaining half in the saucepan or casserole dish, stirring to combine. Stir the yoghurt into the spice paste in the bowl, then add the root vegetables and onions and stir in the mixture to thoroughly coat. Tip into 1–2 roasting tins or baking trays and cook in the oven for about an hour or until lightly browned.
Remove the vegetables from the oven and add to the saucepan or casserole dish. Place on a medium heat for a few minutes to warm through, and then stir in the spinach and spoon into bowls with a sprinkling of fresh coriander, a scattering of the toasted nuts and a spoonful of yoghurt or crème fraîche.
