Roasted veggie curry

Name: Roasted veggie curry
Cook time: 70 min
Total time: 70 min
Yield: 8
Cuisine: Indian
Ingredients: 1 heaped teaspoon Madras curry paste; olive oil; red wine vinegar; 1 parsnip; 2 carrots; ½ a butternut squash (600g); 1 courgette; 200g frozen cauliflower; 4cm piece of ginger; 2 cloves of garlic; 2 tablespoons good mango chutney; 1 x 400g tin of quality plum tomatoes; 1 x 400g tin of light coconut milk; 100g frozen peas; STUFFED NAAN; 1 small knob of unsalted butter; 6 cloves; ½ a cinnamon stick; 1 small leek; 300g frozen spinach; 2 mugs (600g) of self-raising flour, plus extra for dusting; 100g feta cheese

Spiced spinach-stuffed naan

Vegetarian

1 hr 10 mins

Not Too Tricky

serves 8

About the recipe

Roasting the veg before immersing them in a ridiculously tasty sauce really intensifies their natural flavour, giving you even more bang for your buck. I’ve kept things fairly gentle on the spice front so that all my kids will give it a go, but feel free to add extra heat, if you like. I’m also giving you a cheat’s naan, which all my kids fight over.

nutrition per serving

Calories

17%

Fat

19%

Saturates

30%

Sugars

14%

Salt

27%

Protein

21%

Carbs

18%

Fibre

of an adult’s reference intake

Recipe From

Jamie: Keep Cooking and Carry On

By Jamie Oliver

Watch the show Get the recipes

Ingredients

1 heaped teaspoon Madras curry paste

olive oil

red wine vinegar

1 parsnip

2 carrots

½ a butternut squash (600g)

1 courgette

200g frozen cauliflower

4cm piece of ginger

2 cloves of garlic

2 tablespoons good mango chutney

1 x 400g tin of quality plum tomatoes

1 x 400g tin of light coconut milk

100g frozen peas

STUFFED NAAN

1 small knob of unsalted butter

6 cloves

½ a cinnamon stick

1 small leek

300g frozen spinach

2 mugs (600g) of self-raising flour, plus extra for dusting

100g feta cheese

Top Tip

Leftover curry paste? Mix a little with natural yoghurt for a speedy dip to eat with poppadoms. Or add some to a tray of roasted veg for beautiful flavour.

Method

Preheat the oven to 200ºC/400ºF/gas 6.
In a large roasting tray, mix the curry paste with a pinch of sea salt, 2 tablespoons of oil and 1 tablespoon of vinegar.
Wash the parsnip, carrots and butternut squash (we’re leaving the skins on). Quarter the parsnip lengthways, remove the fluffy core and chop into bite-sized chunks (about 2cm), adding to the tray as you go.
Repeat with the courgette, then chop up the carrots. Deseed the squash and chop to a similar size. Get it all in the tray with the cauliflower and mix until well coated.
Roast the veg for 40 to 50 minutes, or until golden, gnarly and cooked through.
Meanwhile, for the sauce, put a large shallow casserole pan on a medium heat. Peel and finely chop the ginger and garlic, and place in the pan with 1 tablespoon of oil, stirring regularly.
As soon as it starts to colour, stir in the mango chutney. Let it sizzle for a minute, then pour in the tomatoes, breaking them up with your spoon. As soon as they start to bubble, add the coconut milk. Bring it to the boil, then turn off the heat.
To make the naans, melt the butter in a large non-stick ovenproof frying pan on a medium heat, then add the cloves and cinnamon stick.
Trim the leek and quarter lengthways, wash, finely slice and add to the pan, followed by the spinach. Stir regularly, until dark, dry and intense, then remove and leave to cool.
Pour the flour into a large bowl with a pinch of salt, make a well in the middle and add 1 mug (300ml) of water (using the same mug you used to measure your flour, a regular cup is fine) and 1 tablespoon of oil. Use a fork to gradually mix the flour into the liquid, until it gets too hard to mix.
At this point, use your clean floured hands to knead the dough on a flour-dusted surface for a couple of minutes, adding a little extra flour, if needed. You want it to be pliable so don’t add too much flour, but it shouldn’t be sticking to your work surface.
Now, oil your surface, then stretch and push the dough out into a 30cm circle. Crumble the feta over the cool spinach mixture and mix together, then place in the middle of the dough, leaving a 5cm border at the edge.
Fold in the dough over the filling, patting it together as you go and sealing the filling inside, then pat out to just under 25cm. Wipe out your frying pan, then gently lift the naan into it.
Cook the naan at the bottom of the oven for 20 to 25 minutes, or until golden and crisp on the outside, fluffy in the middle.
A few minutes before you’re ready to serve, bring the sauce back to a simmer, then add all the roasted veg and the frozen peas, and simmer until the peas are cooked and the sauce is a good consistency.
Slice up your naan and serve up with your curry at the table. Nice with a dollop of yoghurt and any chutney or pickles, if you like.

Leftover butternut squash? Cut into chunks and microwave until tender, then mash with a little seasoning, grated ginger and garlic. Or you can grate squash raw into slaw. Or roast in chunks and throw into winter salads.
Save your ginger peelings to make lovely refreshing ginger tea.

Use whatever curry paste you can get your hands on, or you could even use curry powder.
On the veg front, use what you’ve got, potatoes, cauliflower, sweet potatoes, aubergine, even chunky mushrooms would work.
If you haven’t got any mango chutney, try apricot jam and some spices from your store cupboard, such as ground cumin or coriander.
In the sauce, feel free to use passata in place of the tinned tomatoes, or you could even add roughly chopped fresh tomatoes. And, if you’ve haven’t got coconut milk, try using regular milk instead.
We’re using naan as a vehicle to really bring spinach to life, but feel free to stuff with another veg of your choice, or to not stuff it at all!
For the naans, use whatever spice you like, it could be a pinch of cumin or fenugreek seeds, a sprinkling of curry powder or even a bit more curry paste. Or, keep it super simple and just use garlic.

Double or triple this recipe and freeze the leftovers for another day. Divide it into portions and leave to cool thoroughly before freezing, ideally within 2 hours of cooking. Label the portions so you're not playing freezer roulette later. When ready to eat, defrost in the fridge. If you’ve frozen cooked food, don’t freeze it again after reheating it.

Tags