In an effort to create some healthy meatless Monday meals, curry is an obvious answer. This recipe appears in the very popular Currying Flavour, our newest book in print. Don't just sit there, rush and get your copy before we sell out as we have very limited stock!!
But I digress, the charm of this curry is the roasted veggies, just nestling in an amazing tikka sauce. Isn't it vibrant? It tastes as good as it looks. Meatless curry night here we come!
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Need
-
The Curry
- 1 brown onion quartered
- 3 garlic cloves
- 20 Grams fresh ginger peeled and sliced
- 1 red chilli roughly chopped
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 100 Grams Tikka Masala Paste Recipe
- 750 Grams tomato passata
- 50 Grams tomato paste
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon coconut sugar
- 2 Tins diced tomatoes
- 1 carrot, peeled and cubed
- 100 Grams Kale de stalked and shredded
- 1 cinnamon stick(s)
- 5 cardamon pods, bruised
- 1 Tin chick peas drained
-
The Roasting
- 1 cauliflower, cut into florets
- 1/2 eggplant, cubed
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Pinch pink salt flakes BUY
-
The Sides
- steamed rice
- 1 Handful fresh coriander or cilantro leaves
Do
- 1
Preheat oven to 180°C. Line an oven tray with baking paper.
- 2
The Curry;
- 3
Place onion, garlic, ginger, chilli and EVOO into the Thermomix bowl and chop 5 sec/speed 5. Cook 5 min/Varoma/speed 1. Add Tikka Masala paste and cook 1 min/Varoma/speed 1.
- 4
Add all remaining curry ingredients, except chickpeas, cook 40 min/Varoma/Reverse/speed 1.
- 5
Add the chickpeas and cook 5 min/Varoma/speed 1
- 6
The Roasting;
- 7
Preheat oven to 200°C. Place cauliflower and eggplant on the oven tray, drizzle with EVOO, sprinkle with salt and bake for 30 minutes, tossing to coat well with oil once during roasting.
- 8
Assembly;
- 9
Add the roasted vegetables to the curry. Serve with steamed rice and coriander leaves.
