Roast Potato, Pumpkin & Cauliflower with Southern Yellow or Massaman Curry Sauce
Prep time - 15 minutes
Cooking time - 45 min - 1 hour
Serves 4 - 6 people
Pre-heat the oven to 200 degrees and prepare a roasting tray.
Arrange the vegetables on the roasting tray and coat with coconut or olive oil, a good pinch of salt and some freshly cracked black pepper. Roast in the oven for 45 minutes to an hour, ensuring that the pumpkin and potatoes have cooked through. It may take a little longer, or be a little faster depending on your oven.
While this is happening, in a wide sauce pan bring the conscious flow curry sauce to the boil then place a lid on top and turn off the heat.
Once the vegetables are generously caramelised and have cooked through, gently transfer them to the curry sauce and simmer for 3 minutes with the lid on.
Gently stir through half of the thai basil before serving over freshly cooked jasmine rice, garnishing with cucumber relish and the remaining thai basil.
Slice or gently pull apart the roasted or slow cooked lamb and add to the sauce before serving, or ladle the curry sauce over the lamb - it’s all up to you.
Leafy greens such as kale, spinach and silverbeet can also be stirred through 2 minutes before serving.
This recipe is a guide. Any or all of the vegetables and proteins may be substituted for other preferred combinations.
Ingredients -
4 potatoes, cut into chunks
1/4 jap pumpkin, cut into large wedges
1/4 head cauliflower, cut into large pieces
2 brown onions, peeled, core removed, cut into quarters, then halved
10 - 12 cherry tomatoes, whole
coconut or olive oil
pinch of salt, cracked black pepper
1 bunch thai basil, or coriander, leaves picked
cucumber relish to garnish (see recipe)
jasmine rice to serve, or quinoa, lentils or desired grains or pulses as an alternative
roast or slow cooked lamb (optional) shoulder works really well, you could also use beef of any variety for this curry - braised brisket is delicious.
