Root vegetable curry with couscous
I can’t think of a better way to get grounded and comforted on a cold winter day than this root vegetable curry. It’s loaded with flavours, nutrients and antioxidant properties.
7 large handfuls of peeled root vegetables cut into 3cm pieces (beetroot, carrots, parsnips and celeriac)
3 tablespoons grape seed oil
1 tin tomatoes
1 bunch coriander
2 cinnamon sticks
food4four curry paste
3 centimeter ginger, finely chopped
1 can coconut milk
salt and ground black pepper, to taste
1 ½ cup Basmati rice
Prepare all your ingredients.
Preheat the oven to 200C.
Put a large toasting tray into the oven to heat up. Add the vegetables in a large mixing bowl, drizzle with the oil; toss to coat and season with salt and black pepper. Tip the vegetables on the hot tray, shake to distribute evenly and roast them for about 20 minutes.
Bring a saucepan with 3 cups of water and 1 teaspoon of salt to the boil. Add the rice, give it a stir and bring the water back to a boil. Cover and reduce the heat to low. Cook for 15 minutes, remove saucepan from the heat and let it stand, covered for another 10 minutes. Fluff with a fork.
Heat a medium saucepan over medium-low heat add a dash of oil and fry food4four curry paste for 5 minutes. Stir in the coconut milk and tomatoes, add the cinnamon; simmer, stirring constantly, for 5-8 minutes. Season to taste. Pour the sauce over the roasting vegetables and bake for 20 minutes or until the vegetables are tender and the sauce has thickened.
Finish with fresh lime juice and garnish with coriander leaves. Serve your vegetable curry with the basmati rice.