Roasted Autumn Vegetables with Raw Walnut Curry Cream

. March, 2016
Photography by Kelly Gibney.
Roasted Autumn Vegetables with Raw Walnut Curry Cream

This delicious vegan dish works well as a standalone meal or pair it with quinoa, millet or brown rice to feed a crowd.

Serves: 2–3


1 bunch baby carrots
1 small head broccoli, cut into florets
1 medium beetroot, peeled and cut into small wedges
¼ crown pumpkin, peeled and cut into small wedges
oil for roasting
sea salt and ground black pepper 
Raw Walnut Curry Cream Sauce
¾ cup walnuts, soaked for 6–12 hours beforehand then rinsed and drained
½ cup water
3 tablespoons extra virgin olive oil
1 teaspoon curry powder
pinch of cayenne pepper (if using a mild curry powder)
½ teaspoon ground cumin
3 teaspoons apple cider vinegar or lime juice
½ garlic clove, very finely diced
sea salt and ground black pepper
To serve
sesame seeds and sunflower seeds, toasted
fresh parsley leaves
ground black pepper
olive oil for drizzling

Roasting brings out the sweetness of vegetables and heading into this cooler weather I’m really enjoying my produce this way. The raw curry cream plays on the richness and nutritious nature of walnuts – it's spiked with a classic curry flavour and the brightness of apple cider vinegar. 


Raw Walnut Curry Cream Sauce: Combine all the sauce ingredients in a high speed blender and blitz until smooth. Alternatively, use a powerful hand blender in a jug to achieve the same result. Taste and season generously with sea salt and ground black pepper to taste. Set aside until ready to serve.

Vegetables: Preheat oven to 180°C. 

Use two large roasting dishes to roast the carrots, broccoli, beetroot and pumpkin. I like to use baking paper with the edges curled up to create different sections for each type of vegetable – this allows you to remove the different vegetables as they are ready. Toss the cut vegetables with oil and sprinkle with salt. Roast for 30–45 minutes until tender and lightly browned.

To serve: Sprinkle vegetables with fresh parsley, toasted seeds and ground black pepper. Drizzle the raw walnut curry cream over the top with olive oil and a little ground black pepper.