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.
The reassuring texture and flavour of white beans and pasta are brought together in this simple soup, which is filling and warming.