Hearty Roasted Root Vegetable Curry
Sweet and Flavorful Roasted Root Vegetable Curry
We’ve crafted a healthy and delicious curry using a variety of root vegetables. The roasted vegetables add a wonderful depth of flavor and a slightly crisp yet tender texture that complements the rich curry sauce beautifully. Perfect for a nourishing and satisfying meal!
Main Ingredients- 1 bowl of cooked rice
- 1 potato (medium size)
- 1 sweet potato (medium size)
- 1/2 carrot (medium size)
- 1 onion (medium size)
- 9 lotus root pieces (small)
- 85g curry powder (choose your preferred spice level)
- 2 Tbsp cooking oil
- 1/3 Tbsp salt
- 1g black pepper (a pinch)
Cooking Instructions
Step 1
Begin by thoroughly washing the potato, sweet potato, carrot, onion, and lotus root under running water. Ensure all dirt and debris are removed.
Step 2
Next, peel the skin off the carrot and onion. You can leave the skin on the potato and sweet potato if you prefer, or peel them as well.
Step 3
Cut the prepared potato, sweet potato, and carrot into bite-sized wedge shapes. Cutting them into uniform sizes will help them cook evenly.
Step 4
Slice the onion thinly into strips. Sliced onions will add sweetness to the curry as they cook down.
Step 5
Now, let’s prepare the root vegetables for roasting. Place the cut potato, sweet potato, carrot, and lotus root in a bowl. Add 1 Tbsp of cooking oil, a pinch of black pepper, and 1/3 Tbsp of salt. Toss everything together until the vegetables are evenly coated. Spread the seasoned vegetables in a single layer on a baking sheet. Roast in a preheated oven at 180℃ (350℉) for about 25 minutes, or until they are tender and slightly caramelized.
Step 6
To make the curry base, heat the remaining 1 Tbsp of cooking oil in a pot over medium heat. Add the thinly sliced onion and sauté until it becomes translucent and develops a sweet aroma. Cooking the onions slowly is key to a flavorful curry.
Step 7
Once the onions are nicely softened and beginning to turn golden brown, pour in 400ml of water and bring it to a boil. Reduce the heat to medium-low and let it simmer to allow the onion flavor to infuse the water.
Step 8
When the water is boiling again, gradually add the 85g of curry powder, whisking well to avoid lumps. Cook over low heat, stirring constantly, until the curry thickens to your desired consistency, which should take about 5-7 minutes. Be careful not to let it burn at the bottom.
Step 9
Finally, assemble your dish! Serve the warm rice in a bowl, pour a generous amount of the delicious curry over it, and top with the flavorful roasted root vegetables. Your ‘Hearty Roasted Root Vegetable Curry’ is now ready to be enjoyed!
