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Roasted Vegetable Curry with Pumpkin Recipe

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Roasted Vegetable Curry with Pumpkin Recipe

Directions

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Ingredients :

  • 2 tablespoons vegetable oil, divided
  • 1 cup chopped sweet potato
  • 1 cup chopped beet
  • 1 cup chopped peeled pumpkin
  • ½ head cauliflower, broken into florets
  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, chopped
  • 2 tablespoons mild curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 ½ cups tomato puree
  • 1 teaspoon white sugar
  • water as needed
  • Methods :

  • Step 1

    Preheat the oven to 375 degrees F (190 degrees C).

  • Step 2

    Heat 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 3

    Roast vegetables on a low shelf in the preheated oven until soft, about 45 minutes.

  • Step 4

    Meanwhile, 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 5

    Heat 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 6

    Add 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.

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