26/60 Roasted Curried Vegetables

2015-01-18
  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m

Ingredients

500g potatoes diced

1kg Mediterranean Style Vegetables A Vegan Delight

3 tablespoon paste

1/2 teaspoon salt or to taste

Cracked pepper for seasoning (optional)

1/3 cup water or vegetable stock

Method

In a fry pan or pot add the paste or use any two or three of my sauces from my blog ‘home-made-sauces-ogg-hot-sambal-relish-peanut-free-satay’, add water and bring to boil then add the potatoes, salt and the pepper if used and cook covered for about ten minutes or till the potatoes are tender. Now add the roasted vegetables and reheat, check for seasoning and serve. Garnish with fresh herbs or serve with some natural yogurt if preferred.

Variations and My Story

I found the ready roast vegetables to be so versatile. Assembling this dish the next day wasn’t difficult at all. Mind you I do my sauces to be very useful bases to have for all of my cooking and I could not fault the taste of these vegetables once prepared with my sauces.  However you may used ready-made variety of curry sauces that come in jars of any flavours or if you have the time then in a food blender blend some onions, ginger, garlic, chilies and cook these in some vegetable oil for roughly 10 minutes then add about a tablespoon of curry powder ton it and stir fry it for roughly 2 minutes then follow with the water, potatoes and so on as described in this recipe. Enjoy the dish with some rice, bread or even Yiros bread.

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