Spiced Roasted Vegetable Curry

Share

Subtitle: A Flavorful and Healthy Dish Inspired by Caribbean Cuisine
Description: This curry features spices that highlight the natural flavors of vegetables, making it a perfect choice for those looking for something different yet delicious! The combination of sweet potatoes, zucchini, carrots, and tomato gives a hearty texture while the cayenne pepper provides a nice kick to your taste buds.

Ingredients List:
– 2 large sweet potatoes, cut into bite-size pieces (about ½ cup)
– 1 medium zucchini, cut lengthwise into rounds (about ¼ cup)
– 3 medium carrots, sliced diagonally into thin strips (about ¾ cup)
– 1 large tomato, chopped coarsely (about ⅜ cup)
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– ½ teaspoon ground coriander
– ¼ teaspoon ground turmeric
– ¼ teaspoon salt
– ½ teaspoon black pepper
– 1 tablespoon apple cider vinegar
– ¼ cup water
– Optional garnish: fresh basil leaves
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss all the vegetables together with the olive oil, garlic, coriander, turmeric, salt, black pepper, and apple cider vinegar.
3. Place the vegetables on a baking sheet and roast until tender but not mushy, about 30 minutes, stirring occasionally.
4. While the vegetables are roasting, whisk together the water and remaining tablespoon of olive oil in a small bowl. Set aside.
5. When the vegetables have cooked down, transfer them to a blender or food processor along with the reserved liquid. Puree until smooth and creamy, adding more water as necessary.
6. Season with additional salt and black pepper, if desired, and serve warm over rice or any other preferred grains. Garnish with fresh basil leaves, if using.
Servings: 2-4 people
Difficulty Level: Easy
Nutritional Information:
Calories: 313 kcal/serving
Total fat: 9 g
Cholesterol: 0mg
Sodium: 243 mg
Carbohydrate: 36 g
Protein: 14 g
Directions:
1. Heat up the oven at 400 degrees Fahrenheit (200 degrees Celsius).
2. Combine all the vegetables, olive oil, garlic, coriander, turmeric, salt, black pepper, and apple cider vinegar in a large bowl.
3. Spread the mixture evenly onto a baking sheet and place in the oven. Cook for approximately 30 minutes, turning once halfway through.
4. Meanwhile, combine the reserved water with the last tablespoon of olive oil in a small bowl. Set aside.
5. Once the vegetables have cooked down, transfer them to a blender or food processor along with the reserved liquid. Blend until smooth and creamy, adding more water if necessary.
6. Season with additional salt and black pepper, if desired. Serve warm over rice or any other preferred grains. Garnish with fresh basil leaves, if using.
Time Needed: 30 minutes + 20 minutes (preparation and cooking time) = 1 hour
Note: For best results, use fresh ingredients whenever possible.