About the Recipe
Ingredients
500 g (1lb) sweet potato (butternut/pumpkin can also be substituted)
700 g (1.5lb) cauliflower (broccoli)
1 red pepper diced
1 yellow pepper diced
4 large zucchini roughly chopped
200 g (7oz) baby spinach
1 onion finely chopped
4 garlic cloves crushed
1 tsp crushed ginger
2 tbsp Garam Masala
1 tsp paprika
1 tsp coriander
2 tsp curry powder / spices of your choice (cumin, cardamom, a curry mix, etc)
1 tbsp tomato paste
1 cup vegetable stock
400 g coconut milk alternatively use heavy cream
pinch of sugar
salt and pepper to taste
Preparation
Preheat the oven to 200°C/400°F.
Cut the vegetables in similar-sized chunks. I always chop the peppers a little smaller since I prefer them that way.
Very large cauliflower/broccoli florets can be halved/quartered. Place the vegetables (except for the spinach) on a large sheet pan and drizzle with olive oil.
Season with salt then place in the oven and allow to roast for 30 minutes until caramelized and golden.
While the vegetable are roasting, make the curry base. Fry finely diced onion, garlic and ginger in a splash of oil until fragrant.
Add the spices and tomato paste and allow to cook for a minute then pour in the stock.
Scrape any sticky bits off the bottom of the pot then pour in the coconut milk/cream. Season with a pinch of sugar (optional), salt and pepper and allow to simmer.
Cook for 10 minutes until the sauce has reduced and coats the back of a spoon.
Add the roasted vegetables to the curry sauce along with the baby spinach and allow to cook for 5-10 minutes, adding more stock if necessary.
Adjust seasoning and serve with rice, fresh coriander/cilantro and chopped chillies (optional)