Roasted Vegetable Curry
Hello again, my friends. It is good to be back on the internet in the blogosphere. After a short hiatus, I am recharged, refreshed, and loaded with more carnilicious recipes. You see, we all loaded up the “Family Truckster” and headed to the most magical place on earth, “Walley World.” Unfortunately, we got lost in St. Louis, couldn’t find our way back to the expressway, and landed in Disney World. Lucky for us, it all worked out because my daughters had a blast and I heard that “Walley World” was closed for repairs.
Now, my latest creation was inspired by a dish I had in Disney World. You see, not only does the park cater to every wish a child could have, they also take care of the vegan parents. In every restaurant we ate, the head chef made a special vegan dish just for us out of ingredients he had on hand. Personally, I figured he enjoyed the challenge and the change from his normal routine because we had some awesome vegan food. So, I give you my version of ROASTED VEGETABLE CURRY.
I will be the first to say that this delicious vegan dish lacks a bit of curb appeal. Sort of like those homes for sale that say “Much Bigger Inside, Must See.” However, what this dish may lack visually is more than made up for in the flavor category. Plus, it is easy to make, is low in fat, and you probably have the ingredients in your pantry right now. So go ahead and fire up the oven and make this dish for dinner. If you don’t like it, you always have those sandwiches in the picnic basket out in the “Truckster.”
Ingredients
- 8 oz Orecchiette Pasta (cooked)
- 3 Pints Cherry Tomatoes
- ½ Tbs Fresh Ginger
- 1 Tsp Garam Masala
- 2 Tbs Tomato Paste
- 2 Cups Vegetable Broth (divided)
- 1 Lrg Potato (diced)
- 2 Lrg Carrots (diced)
- 1 Lrg Eggplant (peeled & cubed)
- 1 Med Red Onion (chopped)
- 1 Red Bell Pepper (chopped)
- 2 Med Zucchini (chopped)
- 15 oz Can of Garbanzo Beans
- ½ Cup White Wine
- 1 ½ Tbs Curry Powder
- 1 Tsp Ground Cumin
- ½ Tsp Ground Coriander
- Salt & Pepper to taste
Instructions
Preheat your oven to 400 degrees. Place your cherry tomatoes on a cookie sheet coated with cooking spray and roast for 25 minutes or until they are browned and wilted. Set the tomatoes aside until they are cool enough to handle. While the tomatoes cook, chop up your vegetables into bite size pieces. Place all the veggies and garbanzos in a large oven safe dish (I used my lasagna pan). Add 1 cup of broth, wine, curry powder, cumin, and coriander to this dish and stir to combine. Make sure all the veggies are coated with liquid and spices.
Roast these vegetables, uncovered, in the same 400 degree oven for 30-35 minutes, stirring every 10 minutes to ensure even cooking. While these vegetables roast, cook the pasta according to the directions on the package. As the pasta cooks, put the roasted tomatoes, ginger, tomato paste, garam masala, and remaining broth into your food processor or high speed blender. Puree until the sauce is nice and smooth. On a side note, when you taste this sauce, it will seem like it is lacking in flavor. However, be patient as everything will come together once you add in the other vegetables.
Once the veggies are done roasting and the pasta has been drained, add the pasta and tomato sauce back into the roasting pan. Stir to combine thoroughly and season to your taste with salt and pepper.
http://www.grassfedcarnivore.com/vegetable-curry/
Pantry Items
Roasted Tomatoes
If you want, you can put the entire dish back into the oven for 10 minutes to ensure the pasta and sauce is completely hot. I couldn’t wait that long, this meal eats good warm. Dinner should now be ready to serve with a garnish of thinly sliced scallions or minced fresh cilantro. Just make sure to get those sandwiches out of the “Truckster.” The smell from the backseat will be terrible. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
I sampled this dis at WDW and let me tell you it was good! I am a true carnivore and wished I had told them I was vegan. Great dish!