Having some eggplant and butternut squash in the fridge, I just couldn’t resist to make something spicy with curry out of it! The eggplant, butternut and onions are first roasted in the oven with the spices and then blended with coconut cream and crushed tomatoes. That gives a maximum load of flavors.
The veggie curry was served with chicken legs made in the oven, some greens and lime juice to add some really nice acidity.
The vegetables coming out of the oven after being roasted for about 25 minutes at 225°C. You can see the generous amount of spices used! Make sure to use spices of good quality that really tastes something. Make also sure that they´re organic since spices are in concentrated form and therefore can contain a lot of pesticides and other toxins.
Spicy vegetable curry
- Butternut squash
- Brown onions
- Coconut cream
- Crushed tomatoes
- Curry powder
- Turmeric powder
- Coriander seeds
- Ginger powder
- Salt & pepper
- Chop the vegetables in rather large pieces and place at a baking plate. Grind the coriander and cardamom seeds in a mortar and add together with the rest of the seasoning, excluding the chili and lime, on top of the veggies. Cover with coconut oil and roast in the oven for about 25 minutes at 225°C.
- Warm the coconut cream and crushed tomatoes in a pot and add the chili.
- When the veggies are roasted, add them into the pot and let simmer for about 10 minutes to let the flavors set a bit more.
- Serve with some lime juice on top!
Cecilia & Magnus