Tomato and Roast Vegetable Curry

Recipe

Add a vegetarian meal to your rotation with this wee curry.

Serves: 6 to 8 people   |   Prep time: Under an hour     |   Cooking time: 45 minutes

Scottish |   Main   |   Scottish Creations by Kirsten

  

Ingredients

For the Curry Sauce:

• 50g Butter
• 500g Diced onions
• 30g Garlic puree
• 30g Ginger puree
• 15g Chilli puree
• 5g Tumeric
• 5g Ground coriander
• 5g Ground cumin
• 15g Mild curry powder
• 400g Canned tomatoes
• 400ml Can of Coconut milk
• 100g Mango chutney

For the Main Recipe:

• 1455ml Curry Sauce
• 3 Large Scottish carrots
• 50g Green beans (handfull)
• 1 Whole Scottish cauliflower
• 1 Can of Chickpeas
• 350g Scottish salad potatoes
• 1 Fresh corriander (chopped)

  

Method

For the Curry Sauce:

1. Melt butter in a pan.
2. Add the diced onion and cook down until the onions begin to caramelise.  
3. Add the garlic puree, ginger puree and chilli puree to the cooked onion mix.
4. Add the dry spices to the onion mix and cook off for a couple of minutes.
5. Add the canned tomatoes and mix well.
6. Add the coconut milk and mango chutney, cook through for several minutes then blend with a hand blender.
7. Simmer for 10 minutes.

For the Main Recipe:

1. Peel and slice carrot to approx. 5mm thick - blanch in boiling water for 5 minutes.
2. Top and tail green beans then cut in half - blanch in boiling water for 2 minutes.
3. Remove leaves from cauliflower then cut into large chunks - blanch for 2 minutes.
4. Cut small potatoes in half (leave the skin on) - blanch for 5 minutes.
5. Preheat oven to 200°F/220°C/Gas Mark 7, cover potatoes and cauliflower with a little oil and sprinkle with some curry powder, roast in oven for 20 minutes.
6. Check all veg is desired softness, if not blanch or roast for longer until you are happy with them.
7. Add prepared veg to the simmering curry sauce.
8. Add tin of chickpeas and continue to simmer until they are warmed through.
9. Combine the curry suace and vegetables and serve.