Tesco Community Cookery School with Jamie Oliver
By Jamie Oliver
30 mins plus chopping
Not Too Tricky
serves 10
About the recipe
Roasting veg in the oven gives it a gorgeous gnarly coating and caramelised flavour, which tastes great stirred through this medium-spiced masala sauce. I’ve bulked it all out with chickpeas for extra creaminess and protein. Go easy on the chilli if you prefer a milder curry.
Recipe From
Ingredients
2.5kg hard/root vegetables (cauliflower, sweet potato)
30ml olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground turmeric
2 teaspoons chilli powder
2 litres curry base sauce
2 x 400g tins chickpeas (480g drained weight)
Method
- Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
- Preheat the oven to 180°C/350°F/gas 4.
- Scrub or peel the hard/root veg and roughly chop into 2.5cm cubes. Tip into a large oven tray (or divide between a few).
- Drizzle with oil, then add the spices and toss to coat. Roast for 25 minutes, or until softened and lightly golden.
- Place a pan large enough to hold all the ingredients on a medium-low heat. Pour in the curry base sauce and bring to a simmer.
- Drain the chickpeas, add to the pan and cook for 5 minutes until warmed through.
- Tip in the roasted veg and give everything a good mix to combine, then season to taste.
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