Coconut Roasted Veggies
Amrita Ma Devi
This curry is an easy to make one pot roast which you just throw together in under an hour its ready to serve. There are so many ways to cook a sweet potato and they all turn out tasting so good! But wait till you try this easy roasted curry, it’s an ever favourite with all the family.
I was inspired by the Queen of curry @MaunikaGowardhan’s tray bake veggies with the addition of my new found love for nigella seeds on everything! Did you know that nigella sativa may provide an array of health benefits in the lungs, uterus and nerves. The most well-researched benefits include protection against cell damage and inflammation, improved blood sugar control, a stronger immune system, and a healthier heart and brain. These little black seeds are calming and strengthening for digestion and the mind. You can take a dose of 1-10 g per day in food to benefit vata and kapha dosha.
Give it a go and let me know in the comments if you enjoyed this recipe.
COURSE
Main Course
SERVINGS
6 People
INGREDIENTS
INGREDIENTS
- 2 Tbsp Ghee or coconut oil
- 1 cups carrots peeled
- 2 cups aubergines in 2cm thick slices
- 2 cup sweet potatoes peeled, sliced 1cm thick
- 1 cup beet peeled, sliced 1 cm thick
- 4-inch leek sliced
- 1 tsp cumin seed
Curry Sauce
- 400 ml of coconut milk
- 1 large tomato
- 1 tsp garam masala
- 1 tbsp fresh ginger
- 1 tsp fennel powder
- 4 tbsp ghee or vegetable oil
- 1 tsp salt
- 1 tsp nigella seed
INSTRUCTIONS
INSTRUCTIONS
1. Preheat the oven 200 deg.
2. Add the oil to a pan to melt in the oven for a few minutes. Next add in the veggies and coat them in the oil.
3. Use a teaspoon to add in the cumin seeds with a large pinch of salt and cover with foil and place them in the oven for 20 minutes.
In the meantime make the curry sauce (without the nigella seeds) by blending together all the ingredients.
4. After the veggies have roasted pour over the curry sauce and stir to mix. Place them back in the oven for 20 - 25 minutes or cook until all the veggies are tender and the sauce is bubbling.
5. Take out of the oven. Sprinkle over the nigella seeds and fresh parsley serve it up with some naan bread.
I’m Amrita, your new guide.
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“Amrita here. Mom of 3 and lover of ancient wisdom, meditation & yoga. I transformed my family’s health with a plant-based diet.”
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