This light and tangy vegetable curry is vegan-friendly. Roasting the vegetables first adds depth and sweetness to the curry.
Serves: 4
INGREDIENTS
ROAST VEGES
1 red onion, cut into wedges
1 red capsicum, cut into 2cm chunks
1 eggplant, cut into 2cm chunks
¼ cauliflower, cut into florets
6 vine tomatoes
2 tablespoons neutral oil
½ teaspoon table salt
CURRY
2 tablespoons neutral oil
3cm piece ginger, peeled and julienned
½ teaspoon black mustard seeds
20 fresh curry leaves
2 teaspoons cumin seeds
1 teaspoon ground turmeric
½ teaspoon ground cardamom
½ teaspoon kashmiri chilli powder
1 cinnamon stick
3 cloves garlic, finely chopped
3 tablespoons tomato paste
400-gram tin puréed tomatoes
½ cup coconut milk
2 teaspoons caster sugar
1 teaspoon garam masala sea salt
METHOD
ROAST VEGES: Preheat the oven to 190°C regular bake. Place the vegetables on a lined baking tray and drizzle over the oil and salt. Toss to combine. Bake for 20 minutes, turning halfway through cooking, then set aside.
CURRY: Heat the oil in a large, deep pan over a moderate heat. Add the ginger, mustard seeds and curry leaves. Once the mustard seeds begin to pop, add the cumin, turmeric, cardamom, chilli powder, cinnamon and garlic and fry for 2 minutes. Add the tomato paste, tinned tomatoes, coconut milk and sugar and gently simmer for 20 minutes.
Add the garam masala to the sauce and season with salt. Add the roasted vegetables, then cover and cook for 10 minutes. If the curry is becoming dry, add a little water.
Serve with basmati rice and pappadums.
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