Roasted Vegetable Curry with Pumpkin recipe
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Ingredients
- 2 tablespoons vegetable oil, divided 1 cup chopped sweet potato 1 cup chopped beet 1 cup chopped peeled pumpkin ½ head cauliflower, broken into florets 1 small onion, chopped 1 red bell pepper, chopped 3 cloves garlic, chopped 2 tablespoons mild curry powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground turmeric 1 ½ cups tomato puree 1 teaspoon white sugar water as needed
Nutrition Info
- 199.5 caloriescarbohydrate: 29.5 gcholesterol: : -fat: 7.9 gfiber: 7.1 gprotein: 5.5 gsaturatedFat: 1 gservingSize: -sodium: 94.6 mgsugar: 10.4 gtransFat: : -unsaturatedFat: : -
Directions Roasted Vegetable Curry with Pumpkin
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add sweet potato and beet and fry until vegetables take on a little color, 3 to 5 minutes. Transfer to a large baking sheet with pumpkin.
Roast vegetables on a low shelf in the preheated oven until soft, about 45 minutes.
Meanwhile, place cauliflower florets in a saucepan, cover with water, and bring to a boil. Cook until soft but still firm, about 5 minutes. Remove from heat, run under cold water, and drain. Set aside.
Heat remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add onion and fry until onion has softened and turned translucent, about 5 minutes. Add bell pepper and garlic and cook for another 2 minutes. Add curry powder, cumin, coriander, and turmeric, cook for 1 minute, stirring constantly to prevent burning. Add tomato puree and sugar and bring to a boil. Lower heat slightly, and simmer until sauce reduces, adding water as needed to maintain a thick consistency, about 20 minutes.
Add reserved cauliflower and roasted vegetables to the reduced sauce, stirring carefully so vegetables maintain their shape. Heat until cauliflower is warm, 2 to 3 minutes.