monday’s root vegetable bhuna

Recipe from 15 Minute Vegan on a Budget by Katy Beskow (Quadrille, £15) Photography © Dan Jones.

I always roast up too many vegetables to go with Sunday lunch. Sometimes accidentally, sometimes intentionally; either way, they make a perfect addition to this simple and spicy bhuna. 

Serves 2 generously

Suitable for freezing

1 tbsp sunflower oil

1 onion, peeled and finely chopped

1 red pepper, finely sliced

2 cloves of garlic, peeled and crushed

1 tsp ground cumin

1 tsp ground turmeric

1/2 tsp dried chilli flakes

1 tbsp medium curry paste (ensure dairy free)

400g (14oz) can chopped tomatoes

2 handfuls of fresh or frozen spinach

1/2 roasting tray of leftover roasted root vegetables, including carrots, parsnips, red onion, and butternut squash, roughly chopped

juice 1/2 unwaxed lemon

pinch of sea salt flakes

For the perfect roasted root vegetables, drizzle sunflower oil over peeled carrots, parsnips, quartered red onions, and butternut squash, then roast at 200°C/Gas mark 6 for 35-40 minutes, turning once. Allow the leftovers to cool fully, then refrigerate for use the following day.

Heat the oil in a saucepan over a medium-high heat and cook the onion and red pepper for 2 minutes until softened.

Add the garlic, cumin, turmeric, and chilli flakes and cook for a further 1 minute.

Stir in the curry paste and chopped tomatoes, then reduce the heat to medium. Simmer for 8-9 minutes, then stir in the spinach and cook for a further 2 minutes.

Stir in the leftover roasted root vegetables and squeeze over the lemon juice. Season with sea salt.

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