Roasted Veggie Curry Food

CURRY ROASTED VEGETABLES

Curry Roasted Vegetables image

This is our favorite way to cook root vegetables. It's easy and pretty versatile - works well with whatever root veggies you have around.

Provided by Pimienta

Categories Yam/Sweet Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

3 medium parsnips
3 medium carrots
1 large turnip
1 medium sweet potato
3 tablespoons vegetable oil
2 tablespoons curry paste
1 tablespoon grated gingerroot
salt and pepper

Steps:

Peel all vegetables and cut into sticks app. 1/2 inch thick by 2-3 inches long.
Combine oil, curry paste and ginger. Add vegetables and mix together. Season with salt and pepper.
Place vegetables on a baking sheet, in a single layer. Bake at 400 F, stirring once or twice, for 30-35 minutes or until vegetables are browned and cooked through.

Nutrition Facts : Calories 161.1, Fat 10.8, SaturatedFat 1.4, Sodium 81.9, Carbohydrate 16, Fiber 4.2, Sugar 5.4, Protein 1.8

ROASTED VEGETABLE CURRY

Roasted Vegetable Curry image

Roasting intensifies the flavors in this fragrant dish, which is easily prepared and requires little attention while it's in the oven. If you like the flavor of garam masala or commercial curry powder and it's in your cupboard, use it.

Yield serves 4

Number Of Ingredients 10

Ingredients

1 large or 2 small sweet potatoes
1 onion
1/2 small head of cauliflower
2 tablespoons vegetable oil
1/2 teaspoon salt
2 teaspoons grated peeled ginger root
2 tablespoons Curry Powder (page 238)
1/2 teaspoon salt
1 cup coconut milk
1 cup diced tomatoes

Steps:

Preheat the oven to 450°.
Peel the sweet potatoes and onion, cut them into 3/4-inch chunks, and place them in a large bowl. Cut the cauliflower into bite-sized florets (about 3 cups) and add to the bowl. Add the oil, sprinkle with salt, and toss to coat. Spread the vegetables in a single layer on one or two oiled baking trays. Roast for 20 minutes, stirring once after about 10 minutes.
Meanwhile, in a bowl whisk together the ginger, Curry Powder, salt, and coconut milk until smooth. Stir in the tomatoes.
After the vegetables have roasted for 20 minutes, pour the Curry Sauce over them and stir to coat. Return them to the oven until tender, about 5 minutes.
Serve on rice and top with raisins and/or toasted nuts, cooked green peas and chopped cilantro, and a dollop of cool yogurt.

VEGETABLE CURRIED RICE

Vegetable Curried Rice image

"I've served this rice recipe to family and guests often and always receive high praise," writes Frances Easton from Warrenton, Virginia. With its mild curry flavor, this colorful side could complement a variety of main dishes. FRANCES' TIP: "This is an easy recipe to double for family get-togethers or potlucks."

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1/2 cup uncooked long grain rice
1/3 cup chopped onion
1 tablespoon olive oil
1 cup reduced-sodium chicken broth or vegetable broth
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon ground turmeric
1/3 cup frozen corn, thawed
1/3 cup frozen peas, thawed
1/4 cup slivered almonds, toasted

Steps:

In a small saucepan, cook rice and onion in oil until rice is lightly browned and onion is tender. Stir in the broth, curry powder, salt and turmeric. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. , Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds.

Nutrition Facts : Calories 184 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

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