Ingredients
For the roasted vegetables:
- 1 medium sweet potato, peeled and cut into pieces (ca. 200 g)
- 1 large carrot, peeled and cut into pieces
- 1 medium parsnip, peeled and cut into pieces
- half a medium head cauliflower, cut into bite-sized florets
- 1 1/2 tablespoons extra-virgin olive oil
- sea salt
For the spice mix:
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon garam masala spice
- 1 1/2 teaspoon ground cumin
- 1 teaspoon sea salt
- 1/2 teaspoon cayenne pepper, reduce if you prefer less spicy
For the curry:
- 1 tablespoon extra-virgin olive oil
- 2 small red onion, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons grated ginger
- 2 roma tomatoes, chopped
- 1 tablespoon tomato paste
- 1 x 400 ml can organic coconut milk
- 1/2 cup vegetable broth (125 ml)
- 1/2 cup water (125 ml)
- 1 x 400g can chickpeas
- 2 generous handfuls baby spinach
To serve:
- lime wedges
- handful cashews, lightly toasted
- fresh coriander leaves or chopped flat-leaf parsley
- steamed rice
Instructions
- Preheat oven to 400°F /200°C and line a baking sheet with parchment paper.
- Place the sweet potato, carrot, parsnip, and cauliflower on the baking sheet. Drizzle the vegetables with olive oil and toss to coat. Spread in an even layer on the baking sheet and sprinkle with a little salt. Transfer to the preheated oven and roast for 25 minutes, or until fork tender and lightly browned in spots, tossing halfway through.
- TIP: If the vegetables are too crowded, use two baking sheets and change positions halfway through the roasting time.
- Heat the oil in a large, deep non-stick skillet (or wok) over medium-high heat. Add the onion, garlic and ginger. Sauté for 4-5 minutes, until onion becomes soft. Add chopped tomato and saute for 3 minutes.
- Meanwhile, in a small bowl mix together all the spices. (I find this simplifies things as there are so many spices, otherwise they can be added directly to the pan)
- Reduce heat slightly. Add the spices and tomato paste, and cook for 30 seconds, stirring constantly.
- Add the coconut milk, broth and water. Simmer for 8-10 minutes until the curry turns a shade darker and is fragrant. Add the chickpeas and simmer for a few more minutes.
- Stir in the spinach leaves, followed by the roasted vegetables.
- Serve into bowls along with steamed rice. Top with cashews, coriander leaves (or parsley) and serve lime wedges on the side. Enjoy!
Nutrition
Notes
- Although, I like the flavor boost that cardamon gives, not everyone has it in their spice collection. If needed, it can be omitted.
- Feel free to change up the vegetables. Just remember to chop them up so that are all pretty much about the same size, so the roast evenly in the oven. Alternatively, you can cook the vegetables in sauce for 20 minutes, or until tender.
- I like to serve this recipe with whole grain basmati rice. It’s simple to prepare — and perfect every time! All you need to do is put the rice in a pot of water (it’s cooked in lots of water just like pasta or potatoes), stir, then cover and turn the heat to low and simmer it for 25 minutes, then drain in a colander and allow it to stand for 5 minutes before fluffing with a fork. Voila!