Roasted vegetables with curry sauce

Roasted vegetables with curry sauce

Ingredients

serves 2
  • •1 tbsp olive oil
  • •2 tbsp flaked almonds, toasted

  • Any 1–2 veggies:

  • •¼ cauliflower, chopped into florets
  • •1 aubergine, chopped
  • •½ butternut squash, chopped
  • •¼ broccoli, chopped into florets

  • Curry sauce

  • •120g cannellini beans, drained and rinsed
  • •1 tbsp tomato paste
  • •1½ tbsp extra virgin olive oil
  • •1½ tsp curry powder
  • •½ tsp cumin
  • •¼ tsp ground coriander
  • •¼ tsp garlic powder
  • •¼ tsp sea salt, to taste
  • •Juice of ½ lemon
  • •3–5 tbsp water

Directions

Cooking mode
  1. 1. Preheat the oven to 200°C and prepare a large baking tray. Add the veggies, brush with the olive oil and roast for 20–30 minutes, until softened and slightly browned.
  2. 2. To make the curry sauce, add all the sauce ingredients to a blender and blend until smooth and creamy. Add more water as needed.
  3. 3. Add the sauce to a small pan and gently heat for 3–5 minutes, stirring frequently. Add a splash of water if needed.
  4. 4. Spoon the sauce into serving bowls. Top with the roasted veggies and toasted flaked almonds.
Baker Beanie Author

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