Jamie: Keep Cooking and Carry On
By Jamie Oliver
About the recipe
Roasting the veg before immersing them in a ridiculously tasty sauce really intensifies their natural flavour, giving you even more bang for your buck. I’ve kept things fairly gentle on the spice front so that all my kids will give it a go, but feel free to add extra heat, if you like. I’m also giving you a cheat’s naan, which all my kids fight over.
Recipe From
1 heaped teaspoon Madras curry paste
olive oil
red wine vinegar
1 parsnip
2 carrots
½ a butternut squash (600g)
1 courgette
200g frozen cauliflower
4cm piece of ginger
2 cloves of garlic
2 tablespoons good mango chutney
1 x 400g tin of quality plum tomatoes
1 x 400g tin of light coconut milk
100g frozen peas
STUFFED NAAN
1 small knob of unsalted butter
6 cloves
½ a cinnamon stick
1 small leek
300g frozen spinach
2 mugs (600g) of self-raising flour, plus extra for dusting
100g feta cheese
Leftover curry paste? Mix a little with natural yoghurt for a speedy dip to eat with poppadoms. Or add some to a tray of roasted veg for beautiful flavour.
Double or triple this recipe and freeze the leftovers for another day. Divide it into portions and leave to cool thoroughly before freezing, ideally within 2 hours of cooking. Label the portions so you're not playing freezer roulette later. When ready to eat, defrost in the fridge. If you’ve frozen cooked food, don’t freeze it again after reheating it.
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