Roasted Vegetable Curry with Pumpkin
Description
This tasty curry dish combines roasted sweet potatoes, beets, and chunks of pumpkin with an amazingly flavorful tomato-based curry sauce--try it over white rice!
Ingredients
•
2 tablespoons vegetable oil, divided
•
1 cup chopped sweet potato
•
1 cup chopped beet
•
1 cup chopped peeled pumpkin
•
1/2 head cauliflower, broken into florets
•
1 small onion, chopped
•
1 red bell pepper, chopped
•
3 cloves garlic, chopped
•
2 tablespoons mild curry powder
•
1 teaspoon ground cumin
•
1 teaspoon ground coriander
•
1 teaspoon ground turmeric
•
1 1/2 cups tomato puree
•
1 teaspoon white sugar
•
water as needed
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add sweet potato and beet and fry until vegetables take on a little color, 3 to 5 minutes. Transfer to a large baking sheet with pumpkin.
3
Roast vegetables on a low shelf in the preheated oven until soft, about 45 minutes.
4
Meanwhile, place cauliflower florets in a saucepan, cover with water, and bring to a boil. Cook until soft but still firm, about 5 minutes. Remove from heat, run under cold water, and drain. Set aside.
5
Heat remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add onion and fry until onion has softened and turned translucent, about 5 minutes. Add bell pepper and garlic and cook for another 2 minutes. Add curry powder, cumin, coriander, and turmeric; cook for 1 minute, stirring constantly to prevent burning. Add tomato puree and sugar and bring to a boil. Lower heat slightly, and simmer until sauce reduces, adding water as needed to maintain a thick consistency, about 20 minutes.
6
Add reserved cauliflower and roasted vegetables to the reduced sauce, stirring carefully so vegetables maintain their shape. Heat until cauliflower is warm, 2 to 3 minutes.