Pour the flour into a large bowl with a pinch of salt, make a well in the middle and add 1 mug (300ml) of water (using the same mug you used to measure your flour, a regular cup is fine) and 1 tablespoon of oil. 1. Use a fork to gradually mix the flour into the liquid, until it gets too hard to mix. – In the sauce, feel free to use passata in place of the tinned tomatoes, or you could even add roughly chopped fresh tomatoes. A few minutes before you’re ready to serve, bring the sauce back to a simmer, then add all the roasted veg and the frozen peas, and simmer until the peas are cooked and the sauce is a good consistency. Trim the leek and quarter lengthways, wash, finely slice and add to the pan, followed by the spinach. And, if you’ve haven’t got coconut milk, try using regular milk instead. Ina Garten’s easy weeknight dinner recipes. Delicious vegetarian and vegan recipe that you can try for every meal. Nice with a dollop of yoghurt and any chutney or pickles, if you like. 2. As the veggies roast, the spices in the curry paste bloom in the oil, and the veg starts to caramelize, which develops a ton of flavor. 1 large or 2 small sweet potatoes (about 1 pound total) 1 cup chopped onions. We’re using it as a vehicle to really bring spinach to life, but feel free to stuff with another veg of your choice, or to not stuff it at all! – If you haven’t got any mango chutney, try apricot jam and some spices from your store cupboard, such as ground cumin or coriander. At this point, use your clean floured hands to knead the dough on a flour-dusted surface for a couple of minutes, adding a little extra flour, if needed. Mascara Has 252 Bristles To Grab and Lengthen Every Last, Crochet Christmas Ornaments Are The Holiday Craft We're Going Crazy For, Like us on Facebook to see similar stories, Colorado Gov. Roast the veg for 40 to 50 minutes, or until golden, gnarly and cooked through. Enjoy x #KeepCookingCarryOn #MeatFreeMonday A post shared by Jamie Oliver (@jamieoliver) on Nov 2, 2020 at 4:53am PST. ½ small head of cauliflower. Serves 3 (or 4 if served with other dishes) a. SO satisfying. Then, he chops up the veggies, leaving the skin on – yes, even on the squash! Give Roasted Vegetable Curry a try if you want an easy vegetarian main dish. It combines beautifully with the vegetables in this delicious curry. Quarter the parsnip lengthways, remove the fluffy core and chop into bite-sized chunks (about 2cm), adding to the tray as you go. You could also swap out the butternut squash for another sweet winter squash variety – red kuri, kabocha, and dumpling squash would all be delicious. Save your ginger peelings to make lovely refreshing ginger tea. I kept dinner clean and simple. As soon as it starts to colour, stir in the mango chutney. A colourful vegan curry, rich, wholesome and full of tasty goodness, this is the prefect New Year dish. You can also add frozen veg if you’d like – Oliver opts for frozen peas and some chickpeas, which add extra protein and nutrients to the dish. Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article. If you’re feeding fewer than 8 people, leftover portions of this curry freeze really well, so fill your boots. Deseed the squash and chop to a similar size. He puts curry paste and oil right in a roasting pan (you can use curry powder, too) along with vinegar and salt. Crumble the feta over the cool spinach mixture and mix together, then place in the middle of the dough, leaving a 5cm border at the edge. You can make this one using whatever veggies you've already got at home so feel free to mix it up. Cook the naan at the bottom of the oven for 20 to 25 minutes, or until golden and crisp on the outside, fluffy in the middle. Repeat with the courgette, then chop up the carrots. Gorgeous Roasted Vegetable Curry Posted on October 17, 2012 by robertsonsuzi This recipe is adapted from a recipe by Jamie Oliver published in April 2011 Delicious magazine. – For the naans, use whatever spice you like, it could be a pinch of cumin or fenugreek seeds, a sprinkling of curry powder or even a bit more curry paste. Meanwhile, for the sauce, put a large shallow casserole pan on a medium heat. Let it sizzle for a minute, then pour in the tomatoes, breaking them up with your spoon. Bring it to the boil, then turn off the heat. Lovely served with some cooked rice. After roasting for about an hour, the flavorful spiced veggies are ready to be added to the simmering sauce. – On the veg front, use what you’ve got, potatoes, cauliflower, sweet potatoes, aubergine, even chunky mushrooms would work. In his recipe, he uses carrots, zucchini, parsnip, and butternut squash, but he says you can use potatoes, sweet potatoes, cauliflower, and basically any root vegetable you want. 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