Yesterday an IGTV video by Jamie Oliver got my attention. He was preparing an easy vegetable curry and I got inspired. I did the recipe in a different way but cooked veggies in the oven like he did.
It was incredibly delicious and creamy, you have to try it! You can pick the veggies you have at home. He used carrots, parsnip, squash, and zucchini.
I know chopsticks are not for curry but I love to use them for all Asian food, from Indian to Chinese. Sometimes actually also for some Italian (shame on me).
4 SERVINGS:
2 zucchini
1 tiny Kabocha squash
8 white mushrooms
1 sweet potato
1 cup of cooked chickpeas
1 can coconut creamy milk (I bought a very liquid one by mistake and had to add 1 more can)
lemongrass
ginger
leek or garlic or onion
oil
fish sauce (if you have it)
red curry paste
rice, I used black wild rice
INSTRUCTIONS:
Start by cooking your rice as it might take 40/50'
Chop the veggies in big chunks
On a baking tray with parchment paper, put 2 spoons of the red curry paste and 2 of oil (I used olive oil but vegetable oil works too) and mix the veggies in it
Bake them for 50/60' at 220C/428F till they become brownish
Put a couple of spoons of oil into a big pan, mince the leek, ginger and cut in 2 the lemongrass, cook for a few minutes
Add the coconut milk, one spoon of fish sauce and 1 spoon of red curry paste, cook till becomes a bit thicker and set aside
When veggies are ready add them to our coconut cream and heat it up for a couple of minutes
Serve with your rice