Veggie masala

A quick, delicious curry

Veggie masala

Veggie masala

Serves 10
Cooks In30 minutes plus chopping
DifficultyNot too tricky
Nutrition per serving
  • Calories 307 15%
  • Fat 8g 11%
  • Saturates 1.9g 10%
  • Sugars 17.9g 20%
  • Salt 0.6g 10%
  • Protein 11.5g 23%
  • Carbs 52g 20%
  • Fibre 11.5g -
Of an adult's reference intake
Tesco Community Cookery School with Jamie Oliver
Recipe From

Tesco Community Cookery School with Jamie Oliver

By Jamie Oliver
Tap For Method

Ingredients

  • 2.5 kg hard/root vegetables (cauliflower, sweet potato)
  • 30 ml olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons ground tumeric
  • 2 teaspoons chilli powder
  • 2 litres curry base sauce
  • 2 x 400 g tins of chickpeas , (480g drained weight)
Tap For Method
Tesco Community Cookery School with Jamie Oliver
Recipe From

Tesco Community Cookery School with Jamie Oliver

By Jamie Oliver
Tap For Ingredients

Method

  1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
  2. Preheat the oven to 180°C/350°F/gas 4.
  3. Scrub or peel the hard/root veg and roughly chop into 2.5cm cubes. Tip into a large oven tray (or divide between a few).
  4. Drizzle with oil, then add the spices and toss to coat. Roast for 25 minutes, or until softened and lightly golden.
  5. Place a pan large enough to hold all the ingredients on a medium-low heat. Pour in the curry base sauce and bring to a simmer.
  6. Drain the chickpeas, add to the pan and cook for 5 minutes until warmed through.
  7. Tip in the roasted veg and give everything a good mix to combine, then season to taste.
Tesco Community Cookery School with Jamie Oliver
Recipe From

Tesco Community Cookery School with Jamie Oliver

By Jamie Oliver