Baked Vegetable Curry


July 22, 2017

A curry with a difference: this time we mixed some Mediterranean style baked vegetables into a standard curry mix.


1Preheat oven to 180C

2Place the bell peppers, cherry tomatoes, cauliflower, courgettes and quartered red onions on a baking sheet and season with salt and pepper

3Put these vegetables into the oven to roast for 35 minutes

4Meanwhile in a fry pan, add the minced onion and garlic plus a good splash of water. Saute for 3-5 minutes

5Now add all your spices and stir for 5 minutes to open up the flavours. To prevent burning, please add splashes of water.

6When the roasted vegetables are ready, add them to the curry mix in the frypan and coat the vegetables well.

7Now add half a cup of water and 1 cup of LITE coconut milk.

8Add the steamed sweet potato cubes. Stir gently to prevent cooked vegetables from getting too squashed.

9Simmer for a few minutes to allow flavours to blend.

10Now finish off by adding a large handful of fresh baby spinach, Stir and cover with a lid to allow the leaves to wilt.

11You can add more liquid if the sauce has evaporated.

12Serve with half a cup beans or lentils per person, plus half a cup of cooked brown rice or quinoa.


1 cup cherry tomatoes

1 cup mixed red and green bell pepper, thickly sliced

1 cup finely minced red onions

1 cup thickly sliced courgette

1 cup small cauliflower florets

1 medium red onion cut into quarters

1 cup cubed sweet potatoes, steamed

2 cloves garlic, crushed

1 rounded tablespoon vegan vegetable stock powder

1 tablespoon gluten free tamari sauce

1 teaspoon ground cumin

1 teaspoon red paprika powder

1 tablespoons mild curry powder

1 tablespoon mild red curry paste [or more to taste]

1 cup beverage style coconut milk from carton [2g of fat maximum per 100mls]

1 rounded tablespoon of cashew nut butter

1 large handful of washed baby spinach leaves



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