Roasted vegetable Coriander pesto curry!

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Roasted vegetable Coriander pesto curry!

I like to use all sorts of vegetables in my cooking and it is something my whole family seems to enjoy. It is lovely to mix the flavours and bring out the best in the vegetables. It is also important for me to make recipes that are quick, delicious and healthy all at the same time.

I am working with Sacla to bring you one such recipe of ‘Roasted vegetable Coriander Pesto curry’. Everyone knows Sacla and their basil pesto but they have been making some other delicious flavours like Classic Basil, Sun-Dried Tomato, Char-Grilled Aubergine, Roasted Pepper, Fresh Coriander, Fiery Chilli, Truffle – each inspired by a different region in Italy.

And like everyone else I use these pesto pastes to make Italian dishes or various snacks and starters. But for this recipe I have chosen the ‘Coriander pesto’ and using it to make a delicious curry. This pesto is available to buy at Sainsbury’s, Waitrose and Ocado.

I have chosen cauliflower, potatoes, onions and carrots which compliment each other beautifully. The vegetables are roasted with the pesto until golden to char it and blend in the flavours from the pesto into the vegetables. You can enjoy this with some bread, chapati, naan or rice. And whatever left overs you have can be made into a sandwich for your packed lunch.

For the curry

1/2 cauliflower, chopped into big florets

2 red onions, cut into squares

1 potato, peeled and cut into 1 inch squares

1 carrot, peeled and cut into 1 inch circles

3 garlic cloves, finely choppes

190 gms jar of Sacla coriander pesto

1 tbsp sunflower oil

1 onion, finely chopped

pinch of salt

pinch of red chilli flakes

Handful fresh coriander, finely chopped

Place the chopped vegetables in a roasted tray with the pesto and mix well so that the vegetables are properly coated.

Heat the oven to 180 C and roast the vegetables for 30 mins until starting to turn golden.

In a pan heat the oil and cook the onions for 5-10 minutes until golden and add the salt and chilli. Now add the roasted vegetables to it. Pour 100 ml of boiling water to this and cook for 10 minutes on low heat.

Serve it hot with rice.


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