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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