Roasted Vegetable Curry with Pumpkin
Mild, super tasty curry with pumpkin, not too much sauce as it reduces down enhancing flavor. Easy to adapt with the spices you have in your cupboard and great for kids. Serve with white rice.
- Serves: 4 persons
- 2tablespoons vegetable oil, divided
- 1cup chopped sweet potato
- 1cup chopped beet
- 1cup chopped peeled pumpkin
- ½head cauliflower, broken into florets
- 1small onion, chopped
- 1red bell pepper, chopped
- 3cloves garlic, chopped
- 2tablespoons mild curry powder
- 1teaspoon ground cumin
- 1teaspoon ground coriander
- 1teaspoon ground turmeric
- 1½ cups tomato puree
- 1teaspoon white sugar
- water as needed
Step 1Preheat the oven to 375 degrees F (190 degrees C).
Step 2Heat 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.
Step 3Roast vegetables on a low shelf in the preheated oven until soft, about 45 minutes.
Step 4Meanwhile, 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.
Step 5Heat 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.
Step 6Add 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.