MADRAS CURRY WITH ROASTED VEGGIES

MADRAS CURRY WITH ROASTED VEGGIES image

Categories Potato Side Bake Sauté Vegetarian Dinner Cauliflower Carrot

Yield 6 People

Number Of Ingredients 12

Ingredients

5 large russet potatoes
1/2 head of cauliflower
3 medium carrots
1 large onion
1 tbsp garlic paste
3 tbsp olive oil
3 tbsp coconut oil
1 tbsp + 1 tsp madras curry powder
1 tsp turmeric
1 tsp cinnamon powder
1 cup vegetable soup stock
Sea salt and ground pepper to taste

Steps:

Preheat oven to 450 Peel the potatoes and cut them into larger than bite-sized chunks. Break the cauliflower into bite sized pieces Slice the carrots on a diagonal and relatively thick Put the potatoes, cauliflower and carrots into a 9 x 12 casserole dish and toss with 1 tbsp olive oil, salt, pepper, 1/2 cup of vegetable stock and 1 tsp madras curry powder Put the casserole dish into the preheated oven for 30 minutes. Stir once after 15 minutes to brown the bottom. While your veggies are roasting, chop the onion with a medium dice Put the chopped onion in about 2 tbsp of olive oil and 3 tbsp of coconut oil in a preheated 4 to 5 litre (4 to 5 quart) soup pot on low/medium heat (this might seem like a lot of oil, but the coconut oil is what adds the silky flavour) Add 1 tsp of garlic paste to the heated oil & onions and stir Sprinkle in the remaining curry powder, the turmeric and cinnamon powder and stir to cover the onions. Add salt and pepper to taste (approx 2 tsp of sea salt) Let the onion and spice mix simmer on medium/low for about 15 minutes (or until the roasting is done) to really infuse the onions with the spice mixture Once the potato mixture is finished roasting, add it all to the pot and stir well to cover the veggies with the onion and oil mixture Cook for another 15 minutes at a medium/low heat - stirring occasionally, but taking care not to break up the roasted veggies too much I probably used more salt than I've mentioned in the recipe, but it will depend on your salt preferences.