Best 5 Madras Curry With Roasted Veggies Recipes

ROASTED VEGGIE CURRY

Steps:

• 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.

LENTIL STEW WITH COCONUT AND MADRAS CURRY

Steps:

• Heat the olive oil in a large stock pot over medium heat. Add the onion, garlic, madras curry, salt and pepper. Cook, stirring occasionally, until the onions start to soften, about 1 minute. Add the parsnips, sweet potatoes and red lentils and cook until warm, 1 to 2 minutes.
• Add the vegetable stock and coconut milk. Simmer until the vegetables are tender and the lentils are cooked, 25 to 30 minutes. Stir in the vinegar and spinach and cook until the spinach is wilted, about 1 minute more. Ladle the stew into bowls and garnish with the Fresno chile, fresh mint and a lime wedge. Serve with grilled naan if desired.

MADRAS CURRY WITH ROASTED VEGGIES

Steps:

• Preheat oven to 450 Peel the potatoes and cut them into larger than bite-sized chunks. Break the cauliflower into bite sized pieces Slice the carrots on a diagonal and relatively thick Put the potatoes, cauliflower and carrots into a 9 x 12 casserole dish and toss with 1 tbsp olive oil, salt, pepper, 1/2 cup of vegetable stock and 1 tsp madras curry powder Put the casserole dish into the preheated oven for 30 minutes. Stir once after 15 minutes to brown the bottom. While your veggies are roasting, chop the onion with a medium dice Put the chopped onion in about 2 tbsp of olive oil and 3 tbsp of coconut oil in a preheated 4 to 5 litre (4 to 5 quart) soup pot on low/medium heat (this might seem like a lot of oil, but the coconut oil is what adds the silky flavour) Add 1 tsp of garlic paste to the heated oil & onions and stir Sprinkle in the remaining curry powder, the turmeric and cinnamon powder and stir to cover the onions. Add salt and pepper to taste (approx 2 tsp of sea salt) Let the onion and spice mix simmer on medium/low for about 15 minutes (or until the roasting is done) to really infuse the onions with the spice mixture Once the potato mixture is finished roasting, add it all to the pot and stir well to cover the veggies with the onion and oil mixture Cook for another 15 minutes at a medium/low heat - stirring occasionally, but taking care not to break up the roasted veggies too much I probably used more salt than I've mentioned in the recipe, but it will depend on your salt preferences.

VEGETABLE MADRAS

Steps:

• Put shallow casserole or deep frying pan on heat with splash of oil. When pan has heated, add onions to pan and let cook slowly for about 20 minutes until they first soften, then start to slightly caramelise and catch on the base. Keep an eye on them and stir occasionally. The idea is to bring out the sweetness in the onions to add flavour. While the onions are cooking put the sweet potato's on to steam for about 10 minutes or until they just start to soften. In a seperate pan fry the red pepper, initially with the lid on to soften them. When you think the onions are ready, add the garlic and ginger and cook the rawness out but don't let it burn.
• Add the Madras curry paste to the pan with the onion/garlic/ginger and let it cook out a bit on a low heat. Then add the courgette and mix around so it gets coated in the paste. Then add the red pepper. Then the sweet potato.
• Swirl around the hot water in the pan that the red pepper cooked in and add the stock cube to dissolve. Add to main pan. Add the chopped tomotoes. Top up with hot water if it looks too dry.
• After about 10 minutes add the spinach in gradual handfuls. Let it bubble away on a low heat for about another 10 minutes or until it starts to thicken. Some of the smaller pieces of sweet potato should break down a bit and help to thicken the sauce.
• When the sauce gets to a medium consistency, taste it and adjust the flavouring to your liking by adding garam masala, ceyenne, chutney, coriander etc. Serve with rice or nan bread.

MADRAS VEGETABLE CURRY (VEGETARIAN)

Steps:

• In a lrg frying pan, heat oil till hot over med-high heat. Stir in onion, cloves, cinnamon, cardamom + bay leaves & cook till onion begins to brown (See NOTE below).
• Stir in garlic, gingerroot + curry powder & cook till flavors are released (I assume aroma is the test of this point).
• Add tomatoes & cook for 3 minutes. Reduce heat to low, stir in potatoes & cont cooking till potatoes are partially cooked.
• Stir in carrot, cauliflower, eggplant + coconut milk & simmer till vegetables are tender, stirring occ.
• Remove whole spices & bay leaves. Stir in peas, season to taste w/salt, stir in the cilantro & serve immediately as suggested.
• NOTE: Altho not mentioned in the recipe, stirring in the whole spices + bay leaves & then removing them as above seems like a lrg challenge unless they are introduced to the dish in 1 of those porous spice cooking bags. :-).