ROASTED VEGETABLE CURRY WITH PUMPKIN

Roasted Vegetable Curry with Pumpkin image

Provided by SteveT

Time 1h20m

Yield 4

Number Of Ingredients 15

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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

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
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.
Roast vegetables on a low shelf in the preheated oven until soft, about 45 minutes.
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.
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.
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.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 29.5 g, Fat 7.9 g, Fiber 7.1 g, Protein 5.5 g, SaturatedFat 1 g, Sodium 94.6 mg, Sugar 10.4 g