Roasted Summer Vegetable Coconut Curry

Summer is known for strawberries, peaches, tomatoes, and corn. But it’s also a great time to get some delicious root veg like beets and sweet potatoes! To celebrate the abundance of summer, this is my summer roast veg coconut curry.

It’s rich and flavorful like a curry should be. Yet it’s also on the lighter side great as a summer dinner. For a curry, this is quick in coming together. The secret is roasting your veg first to jumpstart the cooking process, open up the curry spices, and add more texture to your veg.

I love using sweet potatoes and beets for this curry. The sweet potatoes are sweet and provide a soft texture. The beets tend to keep their crunch. I really like the golden beets because I find they’re slightly sweet and don’t tend to color the other veggies. I also add eggplants, bell pepper, and summer squash to add color, different textures, and flavors. A celebration of the bounty of summer!

Remember when buying your beets, get the beets with the leaves attached. Save the leaves and use them for another recipe, like my beet leaves and swiss chard orzo dish.

For the adventurous chef

 Feel free to use your favorite curry powder and mix in other spices. Perhaps you add in some clove or maybe more dried coriander for a tang. Also, feel free to use different vegetables. You can add celeriac root instead of beets or also try out potatoes. Or even be more adventurous to try adding jack fruit.

Ingredients:

  • 1 sweet potato
  • 2 golden beets
  • ½ large bell pepper
  • 1 summer squash
  • 1 eggplant
  • ½ onion
  • 3 garlic cloves
  • 1 ½ inch piece of ginger
  • 1 can of coconut milk
  • 1 tbsp and 2 tsp of curry powder
  • ½ tsp cardamom
  • ¾ tsp garam masala
  • Salt to taste
  • Oil for cooking

Method:

  1. Preheat your oven to 350F or 180C.
  2. Peel the sweet potato and beets. Then chop the sweet potato, beets, bell pepper, summer squash, and eggplant into bite-size pieces.
  3. Evenly coat the vegetables in some oil, and 1 tbsp of curry powder, ¼ tsp of cardamom and ¼ tsp of garam masala and a pinch of salt. Then spread evenly on a baking tray and bake for 30 minutes. Make sure to fix the vegetables halfway through.
  4. Finely dice the onion and mince the garlic and ginger.
  5. Heating some oil in a pot on medium heat. Once warm, add the onion, garlic, and ginger. Cook until the onions are translucent. This will take about 10 minutes.
  6. Add 2 tsp of curry powder, ¼ tsp of cardamom, and ¼ tsp of garam masala. Mix the spices in with the onion mixture. Cook the spices with the onion until the spices become fragrant, about 2-3 minutes.
  7. Then add in the roast veg to the pot along with the can of coconut milk. Mix well and cover. Let it simmer for 5 minutes. You can keep cooking it longer if you want a thicker curry.
  8. Service with rice or flatbreads. You can add cilantro or other herbs as a topping. Enjoy!

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