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Roasted vegetable curry with carrot pickle

Roasted vegetable curry with carrot pickle

Roasted vegetable curry with carrot pickle

Recipe by Clem Pedro


For the roast vegetables
1 butternut, peeled and roughly cubed (from daily difference bulk veggie pack)
2 sweet potatoes, roughly cubed (from daily difference bulk veggie pack)
4T extra virgin olive oil (daily difference)
Salt and freshly ground black pepper

For the curry
3T extra virgin olive oil (daily difference)
1 onion, roughly chopped (from daily difference bulk veggie pack)
4 cloves garlic, finely chopped
6cm piece of ginger, finely grated
4T Woolies mother in law spice mix
2 x Italian canned tomatoes (daily difference - buy 5 for R60)
1 x 400g can lentils
1 cup water
Salt and freshly ground black pepper to taste


For the carrot pickle: combine
2 carrots, grated (from daily difference bulk veggie pack)
1/2 cup white or brown vinegar
1T brown vinegar
3T roughly chopped coriander

Serve with steamed rice
Combine the veggies in a roasting dish and drizzle over olive oil and season with salt and freshly ground black pepper. Toss to coat well before placing in the oven to roast for 35 minutes at 180C, or roast until slightly charred and tender inside.

Prepare the curry by heating the oil over a medium heat before adding the onion and cooking until tender well caramelised. Add the garlic and ginger and cook until fragrant then add the spice mix cooking for a minute. Add in the tinned tomato and stir through with the lentils. Add the water and season before bringing to a gentle simmer and cooking for 10 minutes. Add the roasted veggies to the curry and stir through. Cover with a lid and cook for 15 minutes over a low heat. Season to taste before serving over steamed rice topped with the carrot pickle.

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