Roasted Vegetables Spiced Curry 烤蔬菜咖喱

Quite often in the winter months, I go for roasted vegetables - carrots, cauliflower, eggplants etc. The hearty and very flavorful roasted vegetables not only can be quickly and easily tossed into pasta (in fact, any choice of carbs) for a meal, the roasted vegetables can also be added to a tomato-based spiced curry - just like this Roasted Vegetable Curry.

The toasty buttery flavors and sweetness of vegetables, melding into a spiced curry, making a 30-minute curry which some may think may have been slowly cooked for an hour because the flavors are so deep and layered. Roasting makes the difference by pulling the flavors from the vegetables and concentrating them for the curry.


Did I forget to tell you how the oven heat warm up the house during the chilly nights of winter? Feel the warmth by enjoying a hearty vegetarian curry.





Roasted Vegetables Spiced Curry 烤蔬菜咖喱
adapted from Eats Well with Others

Ingredients:
1 globe eggplant, prepared into bite-size cubes
1 green bell pepper, prepared into bite-size wedge/cubes
1/2 butternut squash, peeled, seeds removed and diced
1-2 organic carrots, cubed
1 onion, roughly diced
3 cloves garlic, finely minced
Pinch of ground cumin, turmeric, coriander, cayenne pepper, black pepper, sea salt 
1 tbsp curry powder/garam masala
2 bird's eye (Thai) red chili, finely chopped
1 medium (or 2 small) jalapeno peppers, chopped, divided use
2 medium-size organic heirloom (Note: you can use any other tomatoes but the sweetness/sourness may differ in the curry by using different tomatoes)
10-12 roasted tofu cubes (While roasting vegetables, roast firm/extra-firm tofu in a separate tray OR prepare roasted tofu in advanced, day before)

Directions: Preheat oven 400F. Place the eggplant, squash, bell peppers, carrots on separate trays, season with olive oil/organic canola oil, salt and black pepper. Roast the carrots, eggplant, squash for 40-45mins and bell peppers for 20-30mins (Note: Placing the veggies on separate trays will facilitate easier loading of trays of vegetables as a method to control the roasting time. For example, load the oven with tray of bell peppers after roasting the eggplant and squash for the first 15mins). Then by the end of 45mins, all the vegetables will be cooked.

After loading the oven with bell peppers, start cooking the curry-base gravy over the stove top. In a pot, saute the onions with spices, garlic, Thai chili, half jalapeno in organic canola oil/coconut oil and cook till the onions to soften. Add the tomatoes, give it a good mix and simmer at low-medium heat till tomatoes release its juices. Add some water to constitute the curry liquid. Pinch of salt to taste. Allow the tomato-onions mix to simmer at low-medium heat till all the tomatoes softened and cooked down and mellow with the cooked sweet onions.This will take about 15-20mins.By this time, the roasted vegetables are done. Remove from oven, allow to cool for 5 minutes, then add slowly add the roasted vegetables and tofu into the curry. Combine gently and simmer for 5-10 more minutes. Salt to taste. Garnish with remaining jalapeno.


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Tag: roasted vegetables, roasted vegetables curry

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