Everyday Halogen Family Cookbook by Sarah Flower

Author:Sarah Flower
Language: eng
Format: epub
ISBN: 9781845285876
Publisher: Constable & Robinson

Roasted Vegetable Curry

SERVES 4

2 red onions, cut into wedges

1–2 sweet potatoes, thickly diced

1 potato, thickly diced

½ or 1 small butternut squash, unpeeled and cut into 2cm thick chunks or wedges

1–2 carrots, thickly sliced

Olive oil

Paprika

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 red chilli

4 cloves garlic

2.5cm knuckle of ginger

2 teaspoons turmeric

2–3 teaspoons garam masala

Small handful of coriander leaves

3–4 spring onions

Seasoning

300ml water

150–200ml low fat coconut milk

3 tablespoons Greek yoghurt

1 red pepper, thickly sliced

1 yellow pepper, thickly sliced

3–4 tomatoes, cut into wedges

Extra coriander leaves to sprinkle

I adore curries and roasted vegetables so why not put the two together. It creates a very simple curry dish which tastes fantastic.

• Prepare the vegetables. Place the red onions, potatoes, butternut squash and carrots in an ovenproof dish (making sure it fits in your halogen). Drizzle with olive oil and a sprinkle of paprika and toss until combined, ensuring the vegetables are evenly coated in oil.

• Place the vegetables on the high rack and cook at 220°C for 20 minutes.

• Meanwhile, place the coriander seeds and cumin seeds in a large, dry sauté pan and heat gently on your hob for 1–2 minutes. When the fragrance starts to break through, place in a pestle and mortar and combine. Leave the sauté pan to one side as you will need this in a moment.

• Into your liquidiser, put the ground spices, chilli, garlic, ginger, turmeric, garam masala, coriander leaves, spring onions and seasoning. Combine well. Add olive oil until a more liquid paste is formed.

• Place this paste into the sauté pan and heat gently. Add the water and combine whilst bringing up to the boil. Once boiling turn off heat.

• Finally, add the coconut milk and Greek yoghurt to the curry paste in the sauté pan and combine well. Leave to one side.

• By now your vegetables should be almost ready for the next stage. Once the 15-minute timer beeps, add the peppers and tomatoes and return for another 15 minutes. Combine well and add a drizzle more oil if necessary.

• Remove the vegetables from the halogen. Take the flesh of the butternut squash off the skin. Add these to your paste in the sauté pan. Add a little water if you want a more liquid curry, bearing in mind that some will evaporate during the cooking. Cook for another 5–10 minutes until the vegetables are cooked to your taste.

• Sprinkle with coriander leaves. Serve with fluffy, fragrant rice, yoghurt and chutney.

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