GLUTEN-FREE ROAST VEGETABLE CURRY
This meal started out with the intention of clearing out the vegetable crisper, and indeed it did, but the result was a very good Roast Vegetable Curry which deserves to be repeated.
The following night, the addition of some chopped, leftover, slow-cooked lamb shoulder and home-made chicken stock made a fabulous soup.
While the vegetables in our curry made a tasty combination, using any vegetables you have on hand surely will be as successful.
Rosie
ROAST VEGETABLE CURRY
Serves 4-6
1 large potato, peeled and cut into 6 pieces
¼ medium head of cauliflower, cut into florets
2 medium zucchini, thickly sliced on the diagonal
2 medium carrots, thickly sliced on the diagonal
10 Brussels sprouts, dark outer leaves removed, halved
Macadamia oil
30 gm fresh ginger, finely chopped
3 cloves garlic, minced
3 ripe tomatoes, roughly chopped
400 ml tin coconut milk
1 heaped teaspoon mustard seeds
1 heaped teaspoon fenugreek seeds
1 brown onion, sliced
1 stick celery, chopped
1 red birds eye chilli, chopped
20 fresh curry leaves
½ bunch cavolo nero or kale, centre stalks removed, chopped
1 heaped teaspoon turmeric
1 heaped teaspoon garam masala
1 400gm tin chickpeas, rinsed and drained
1 cob corn, kernels removed
100 gm peas, fresh or frozen
Salt flakes
Freshly ground black pepper
Steamed rice
Cucumber Raita – see below
Preheat oven to 180°C. Line an oven tray with baking paper.
Toss the potato pieces, cauliflower florets, zucchini and carrot slices and the Brussels sprouts in oil and place on the prepared oven tray. Place in the oven and bake until each vegetable is just cooked. Remove each vegetable from the oven when it is cooked and set aside until all the vegetables are cooked.
Meanwhile, place the ginger, garlic, one only of the chopped tomatoes, and the coconut milk in a blender and blend until smooth.
Heat 2 tablespoons oil in a large frying pan and, over a medium heat, fry the mustard and fenugreek seeds until they begin to pop. Add the sliced onion, celery, chilli, curry leaves and cavolo nero or kale and sauté until the onion is soft and just beginning to colour.
Add the turmeric and garam masala and sauté for a further minute.
Add the blended mixture, the remaining chopped tomatoes and the chickpeas. Bring to a boil and simmer until the mixture has thickened.
Add the reserved roast vegetables, the corn kernels and the peas. Simmer until heated through.
Serve with steamed rice. Top the curry with a swirl of cucumber raita and serve extra raita in a bowl on the side.
Cucumber Raita
200 gm full fat, plain yoghurt
1 Lebanese cucumber, peeled, seeds removed, chopped into fine dice
1 clove garlic, minced
1 tablespoon lemon juice
1 pinch salt
Mix all ingredients together, check for seasoning.