Veggie masala
A quick, delicious curry
Veggie masala
Serves 10
Cooks In30 minutes plus chopping
DifficultyNot too tricky
Nutrition per serving
Tesco Community Cookery School with Jamie Oliver
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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)
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Tesco Community Cookery School with Jamie Oliver
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Method
- 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.
- Preheat the oven to 180°C/350°F/gas 4.
- 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).
- Drizzle with oil, then add the spices and toss to coat. Roast for 25 minutes, or until softened and lightly golden.
- 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.
- Drain the chickpeas, add to the pan and cook for 5 minutes until warmed through.
- Tip in the roasted veg and give everything a good mix to combine, then season to taste.
