Curried Roasted Vegetables and Curry Sauce

This is my latest craving !  I think I could have curried roasted vegetables forever without tiring from them.  This sauce OMW !!! This sauce is the star of the show ! It is probably the most versatile sauce I have made and it is great with Evverryything !!!. With literally six ingredients you have the ultimate sauce, and best of all….no major effort.

I do a lot of roasted vegetables, and one day decided to throw some curry powder on them instead of the usual herbs.  Result:  Perfect.  That night I was going to serve it on quinoa (obviously) but just thought that it needed a bit of oomph. I didn’t really know where I was going with this, but some sort of sauce was needed, maybe…but I didn’t want the thickness of a white sauce effect…. So, butter, chopped onion, minced garlic, curry powder, a little milk and cornflour came to play and the Curry Sauce was born. Now….this sauce is used for pretty much anything, on top of patties, burgers, tortillas, you name it, the sauce is used ! Seriously, if the hubby could drink this sauce from a straw, trust me he would !!! In fact I am waiting for him to pile it on a sandwich instead of his usual peanut butter !!!

The great thing about this Curried Roasted Vegetables and Curry Sauce is that you can mix and match whatever vegetables you like, or better still whatever vegetables you have on hand. This can be made as a main meal or a side…I mean, really….how great is this!!!

Curried Roasted Vegetables and Curry Sauce

Preparation time:  10 minutes

Cooking time:  30 minutes

Total time:  40 minutes

Ingredients:

Butternut

Carrot

Peppers

Tomato

Marrows

Salt and Pepper

Sprinkling of curry powder

Optional:  Top with roasted curried chickpeas *

Kale

For the Sauce:  (Makes just over 1 cup /approximately 300 millilitres thickish sauce)

4 Tablespoons of butter

1 onion, diced

1 garlic clove, crushed

1 cup milk of your choice (plus an extra 50 millilitres to thin sauce later)

2 teaspoons maizena/cornflour (gluten-free)

1 dessertspoonful curry powder

Instructions:

Preheat oven at 180 degrees Celsius/350 degrees Fahrenheit.

If you are going to roast Kale, I like to do this on a separate baking tray from the other veggies.  Remove the kale leaves from the stalk. Massage the Kale leaves with a drizzling of olive oil and salt, for a few minutes. Place in the preheated oven, and watch carefully, as the Kale roasts up quickly.  Remove from oven.  The Kale will be nice and crispy. This is a great snack attack btw, but try to save some for your meal :-). 

Chop up all your vegetables, preferably the same size for roasting.

Place on baking trays, drizzle with extra virgin olive oil, and season with salt, pepper and curry powder.

Give the veggies a toss so that the oil and seasoning covers the veggies well.

Place in the oven and roast.  Check about half way through and give them a stir around.

Remove from the oven once done.

Whilst the veggies are roasting, make the Curry Sauce.

In a small pot, on medium heat, add the butter and saute’ the diced onion and garlic. Add the curry powder and stir.

In a small cup add the maizena/cornflour and use a little of the milk you’ve measured out and add to the maizena/cornflour to help it combine.  Add this mixture to the small pot with the saute’d  onion and garlic. Stir gently.

Then add all of the remaining milk (except the extra measured out for thinning the sauce if needed) and allow to reach boiling stage.  Keep stirring. The sauce will thicken. If it is too thick, add a little milk.  If the sauce does stand awhile, it will naturally thicken and then just thin out with a little milk.

Taste.  If you want the sauce hotter, add more curry powder.

Serve the curry sauce on top of the roasted veggies and top with crunchy roasted curried chickpeas.

Enjoy 🙂

NB*  To Roast Chickpeas:  Place cooked chickpeas on a baking tray, drizzle olive oil over and season with salt and pepper.  Add a sprinkling of curry powder.  Toss so all the chickpeas are generously covered with the  seasonings. Place in pre-heated oven and cook until a light golden  brown.

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Roasted Butternut and Beetroot Nutty Spaghetti

Happy Thursday guys…..It’s been a weird week, dealing with the frustrations of an over the top slow computer that keeps losing connection….Urrggggggg !!!!! I don’t know where to start with this one….apart from this is not the prettiest meal out there.  I thought it would be, but it’s not, somehow those colours just intermingled and got messy….but it is tasty and it is healthy !!!

Anyway, comfort food was needed, and I needed some crunch and colour and carbs !!! I know, can you believe it?  I think my hubby nearly had a mild heart attack when he saw I was eating pasta.  So, originally my thoughts were spiralized butternut and beetroot.  I wanted the whole spaghetti vibe going on…… Anyway, so lazy me was too lazy to take out the spiralizer so opted for the grater instead, so we have grated butternut and grated beetroot !  I wasn’t too sure how this concoction would work, but it did.  I actually surprised myself, and the roasted grated butternut and beetroot didn’t mush all up when roasted….so that was a huge bonus! Crunch was needed for that bit of oomph, so topping this meal with toasted almonds and pumpkin seeds was The Best!!!

Let’s just say that this, maybe not so pretty, Roasted Butternut and Beetroot Nutty Spaghetti will be in my life forever. 🙂

Roasted Butternut and Beetroot Nutty Spaghetti

Preparation time:  20 minutes

Cooking time:  12 minutes

Total time: 32 minutes

Serves 4

Ingredients:

Spaghetti (I used Gluten-Free Spaghetti)

2 cups grated raw butternut

1/2 cup grated raw beetroot

salt and pepper to taste

a drizzling of extra virgin olive oil for the roasting of the vegetables

a little butter or oil for cooking the garlic, sage and onions

3-4 garlic cloves, finely chopped (depending on size)

handful of fresh sage leaves

6 spring onions, finely chopped

To serve with:

freshly squeezed lemon juice

toasted almonds, chopped

toasted pumpkin seeds

Instructions:

Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit.

Grate the butternut and beetroot.

Place on a baking tray with a little oil, salt and pepper.  Place in a preheated oven and roast for about 10 minutes.  After about 5 minutes, give the vegetables a stir.

Whilst the vegetables are roasting, cook up the spaghetti (as per packet instructions).

Once the vegetables are done, remove from the oven.

In the meanwhile, heat up a little oil in a pan and cook the garlic and sage for a couple of minutes, lastly add the spring onions and give them a stir.

Then add the cooked spaghetti, and quickly toss in the roasted butternut and beetroot. You may find that the spaghetti starts turning a bit pink from the beetroot, don’t worry it is fine. Give this meal a squeeze of lemon juice and top with toasted almonds and toasted pumpkin seeds.

Enjoy 🙂

Orange, Papaya, Butternut and Chai Smoothie

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I made a smoothie with butternut !!!!!

This smoothie, is out of this world, and how dynamic is the colour ???  I know, all that orange, just so bright and vibrant. I think this smoothie is screeeaming summer…yes, it’s heading for summertime here…so I selfishly will be enjoying the sunshine whilst a lot of you will be curled up in front of a heater, apologies, in fact double apologies, as that is how bad I am feeling 😦 .

So anyway, of course I made this and loved it.  I actually had to make another, and it has been on the top of my list of fave smoothies, I am not going to lie !!!

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Orange, Papaya, Butternut and Chia Smoothie

Preparation time:  8 minutes

Makes just over 1 cup

Ingredients:

1/2 cup (125 millilitres) roasted, mashed butternut

50 millilitres orange/mango juice

1/2 freshly squeezed orange juice

1 cup (250 millilitres) chopped papaya

1 Tablespoon (15 millilitres) chia seeds

Instructions:

Put all the above ingredients into a blender and blend until smooth and the consistency you like.

Enjoy 🙂

NB*  The above ingredients can be approximate.  There is no hard and fast rule when doing my kind of smoothie, as it is really all about your taste, and the consistency that you like.

 

 

Butternut and Herb Scones

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Hey, hey….lets talk about savoury scones for awhile.  Who is more into savoury than sweet? Personally, I am not fussy. My mom was the queen of scone making, she would throw together a batch in like no time.  Unlike me, who still goes by the written out recipe!  Yip, there is no hope ! She would add this or that, or keep them plain so we could have jam and cream with them (yum). No matter what, they were always delicious :-). Anyway, scones just seemed to be on my radar lately, but I wanted to just change it up a bit so savoury scones it was.  I have been on a bit of a butternut vibe lately (but that is a story for another time, and apart from the fact that I had bought a pocket of butternuts…I just thought butternut scones just had to happen, I mean …come on, we have butternut everything happening these days, so why not butternut scones! Let me tell you, these Butternut and Herb ones are the Thing !  Just saying!!!

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Butternut and Herb Scones

Preparation time:  15 minutes (prep time will be longer if you do not have pre-roasted mashed butternut)

Cooking time:  20 minutes

Total time:  35 minutes

Ingredients:

125 millilitres (1/4 cup) salted butter

500 millilitres (2 cups) cake wheat flour

1 jumbo-sized free range egg

125 millilitres (1/4 cup) buttermilk

125 millilitres (1/4 cup) mashed roasted butternut

125 millilitres (1/4 cup) chopped spring onion

125 millilitres (1/4 cup) chopped fresh rosemary

a little extra milk for the tops of the scones

Instructions:

Firstly, preheat your oven to 180 degrees Celsius (170 degrees Celsius Fan Oven)/350 degrees Fahrenheit.

Dust a baking tray with a little flour, to prevent sticking.

In a large bowl add the flour, baking powder and the chilled butter.  Using your hands, yes, I prefer using my hands with this next step, it is a bit messy but persevere and scrunch the butter into the flour mixture with your fingers, with a lifting up motion. Continue to do this until you literally have a bowl of ‘breadcrumbs’.  Shake the bowl, and you will notice any big clumps sitting on the top, just break those down.

(You may want to wash your hands now quickly) Then add the egg, buttermilk, butternut, spring onion and herbs.  Stir well with a metal spoon.

Empty the scone mixture onto a floured surface.  (This may sound ridiculous, but now is the time to flour your hands) Flatten the scone mixture slightly. Using a knife divide the scone mixture into eight. I usually cut, as if I were cutting a pie.

With a little extra milk, moisten the top of each scone.

Place in the preheated oven and let cook for 20 minutes.

Once done, enjoy with a nice smearing of butter.

Enjoy 🙂

 

Roasted Veggie Bowl

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All health people ! All health :-). Just a bunch of goodness and heaven, all in a bowl.

I personally love textures, so have included a variety, just to add to the deliciousness.  I mean, why not?  I have also added colours :-), colours just make it all just look so appetising, don’t you think?.

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I figured this bowl of veggies would probably need a sauce of sorts, but I really could not decide on one.  So, for this particular meal I did, I just played it safe with a light white cheese  sauce (yes, there I go again…cheese, sorry I just could not help it, I mean, what is a girl to do, when cheese is just so…..good!).

These veggies would be great with any sauce I am sure, so knock yourself out and do whatever sauce floats your boat. 🙂

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Roasted Veggie Bowl

Chickpeas, cooked

Butternut, cut into cubes

Kale, cut of stems

Brinjal (Aubergine, Eggplant), peeled and cut into cubes

Red Pepper, de-seeded and cut into large strips

Snap Peas

Baby Corn on cob

Cheese Sauce (optional)

Instructions:

Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit.

Chickpeas – place cooked chickpeas on a baking tray, drizzle with extra virgin olive oil, salt and pepper, dried origanum and thyme, toss around so all the chickpeas are well coated.  Place in the oven and about 10/15 minutes later, toss and turn them around. Return them to the oven for a further 15 minutes until golden and crisp. Remove from the oven.

Butternut – place chopped butternut on a baking tray and drizzle well with extra virgin olive oil.  Salt and Pepper well.  You can even add some herbs if you like, and place in the preheated oven for about 30 minutes.  Remove once done.

Kale – massage the cut kale leaves, and place on baking tray, with salt and pepper and a drizzling of extra virgin olive oil.  Do not over oil the kale, rather have too little than too much.  Place in oven, watch carefully as the kale cooks quickly.  Once crisp, take out of the oven.

Brinjal (Aubergine, Eggplant) –  Place on baking tray with extra virgin olive oil, salt and pepper.  Place in preheated oven for about 20 minutes or until cooked and remove from the oven.

Red Pepper – Place on baking tray with extra virgin olive oil, salt and pepper. Place in preheated oven for about 10/15 minutes, then turn over and roast the opposite side of the pepper.  Watch carefully as peppers roast quickly. Remove from the oven once done.

Snap Peas and Baby Corn on the Cob – You can either saute’ them or steam them, whichever you prefer.  I love these veggies to be crunchy, so just heated them up slightly for a couple of seconds in the microwave before eating my bowl of veggies.

Cheese Sauce –  1/4 cup (25 gram) butter, 1/4 cup (25 gram) flour, 1 – 2 cups milk (you may require more so have a bit more handy, it all depends on the consistency that you want), a good handful (or more) grated cheese, salt and pepper to taste and a generous amount of nutmeg.

To make the Cheese Sauce:  On medium heat, in a small to medium-sized pot, add the butter. Once butter has melted, take it off the stove and add the flour, stir and mix flour in thoroughly with a wooden spoon.  The butter and flour will combine to a smooth consistency.  Then, put the pot back onto the stove, and over medium heat, gradually add the milk, stirring all the time.  Stir until the mixture becomes thick and smooth, then add a bit more milk, continue this until the sauce becomes the consistency you are wanting.  Then, add the grated cheese and continue to stir.  If you find that the sauce becomes thicker, add a little more milk until you are happy with the consistency.  Season well to taste with salt and pepper, and then the key ingredient….nutmeg 🙂 .

You may notice that if this sauce stands and gets cold, it will thicken even more.  You can then just heat it up on the stove and thin it out again with a little milk.

Once all the veggies are cooked to deliciousness, assemble in bowls, and top with sauce.

Enjoy 🙂

  •  I have not included quantities. This will depend on how many people you are  serving.
  •  Kale, I believe needs to be massaged, in order to help relieve some of the  bitterness.

Herb Roasted Chickpeas and Butternut Salad with Nectarines

 

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Well, this is by far my favourite salad right now.  It is super simple and easy to make and can even be easier if the main prep work is done earlier and stored in the refrigerator.

Roasted chickpeas have been my thing for quite some time now. I do not do the tinned chickpeas thing at all.  No tins, no preservatives for me.  I am a do it from scratch kind of girl, so yes, I will take the time and soak the chickpeas and then boil the chickpeas.  Then I like to measure them out, two cups of cooked chickpeas and pre-pack them in sealed containers and freeze them. It works like a dream for the next time they are needed.  The hard work is done !

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I basically put this recipe together about two weeks ago.  I have been obsessed with herb roasted chickpeas for a while. I, of course love roasted butternut, and over quite some time have seen various roasted butternut salad recipes, but nothing excited me.  All they confirmed was that a roasted cold butternut salad was durable and edible !  I skimmed though the Tv channels a couple of weeks back and on passing a food channel, saw some woman doing a salad with tinned chickpeas. I never saw the whole program but for me, that was the sign. I had to create my own salad.  So for starters, it had to include the crunch, so that was the herb roasted chickpeas, I wanted kale in this salad, as kale just is the bomb! and personally I just can’t get enough of it raw.  Roasted herb butternut, was another given.   So there I was massaging the kale, added the kale to a serving plate, included some salad leaves for extra texture and colour, tossed in the already roasted charred butternut and scattered a good scattering of herb roasted chickpeas. Then, it was a matter of what next, as at this point the salad looked a bit boring,  so then feta cheese was just the next obvious decision, I mean, who does not LOVE feta? and I needed that colour against all the obvious green and charred orange.  So, at this point the salad looked great, but I still felt it was missing something, so as a bold statement, reached into my fridge and grabbed some delicious nectarines….Salad done !!!

I really had no clue what this salad would taste like, but….success, happiness and total health…what could be better?

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Herb Roasted Chickpeas and Butternut Salad with Nectarines

Total time:  45 minutes – 60 minutes (excluding soaking time for the chickpeas, but including roasting time)

Serves 4

No exact measurements are necessary.  You can eye-ball a lot depending on how many people you are serving.  Below is just a guide line.

Ingredients:

Kale Leaves, chopped and massaged * (1/2 head of Kale)

Mixed Lettuce leaves, chopped (same quantity as chopped kale)

1 x medium-sized Butternut, chopped, roasted with salt, pepper and herbs

2 cups cooked Chickpeas, roasted with  salt, pepper and herbs

2 x fresh Nectarines, with the skin on, sliced

1 -2 Plain Feta Cheese, crumbled

Instructions:

For the Roasted Chickpeas:  Once chickpeas are cooked, roast with salt and pepper and a good drizzling of extra virgin olive oil. I did mine for about 45 minutes on fan oven at 180 degrees C.  I like mine golden and crisp.

When the chickpeas are in the oven, keep checking and tossing, so that they roast evenly.  Also, check for the texture and crispness you are wanting.  When out of the oven add a healthy and generous amount of dried origanum, or any other herbs you like.  If you have fresh herbs, chop, and then nearing the end of the oven time, add the fresh herbs to the oven and toss amongst the chickpeas. Once done, set aside.

For the Roasted Butternut:  Add the cut cubes of butternut to a roasting tray, add salt and freshly cracked pepper to the butternut, and drizzle with olive oil. Toss the butternut around to ensure it is well coated.  Roast in a preheated oven at 180 degrees Celsius (fan oven) for 30 – 45 minutes (this depends on the size of the diced butternut and how cooked you actually want them.  I quite like mine to be slightly charred on the edges for the salad.  Once done set aside.

Then, it is just a matter of assembling the salad.  Place the chopped kale and lettuce leaves  together on the salad plate.

Top with a generous amount of the roasted butternut.

Add a healthy helping of the roasted chickpeas.

Add the sliced pieces of nectarines and top with the crumbled feta cheese.

Enjoy 🙂

  •  I believe Kale needs to be massaged for a few seconds.  It helps with the  bitterness.  To be honest, I have not gone  into this theory but just do it  anyway.