“Roasting veg in the oven gives it a gorgeous gnarly coating and caramelised flavour, which tastes great stirred through this medium-spiced masala sauce. I’ve bulked it all out with chickpeas for extra creaminess and protein. Go easy on the chilli if you prefer a milder curry.
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.