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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Chickpea and Spinach Cakes

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Happy New Year 🙂  Yes, I know we are nearly half way into the month, I have been slack…there, I said it.

Well, whilst some of you have been all bundled up in scarves and boots, I have been sweltering in the sun.  It is not all bad though, I have a nice tan, and feel healthy!

And, on the plus side, I made these Chickpea and Spinach Cakes !!! I think these are my new fave cakes, super easy to make and literally a few ingredients.  Warning:  you may be seeing more chickpea experiments happening here on this blog….just saying!!!

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Chickpea and Spinach Cakes

Preparation time:  15 minutes

Cooking time:  30 minutes

Total time:  45 minutes

Makes about 9

Ingredients:

500 grams (approx 2 cups) cooked chickpeas

large handful of chopped spring onions

2 big handfuls of baby spinach, chopped

2 medium-sized carrots, grated

large handful of coriander, stems included, chopped

2 rounds feta cheese (approximately 200 grams)

2 eggs, jumbo-sized

salt and pepper to taste

Instructions:

Add all the above ingredients into a food processor and blitz.  I personally like a bit of a chunky texture.  Once done, make into fair-sized balls (I made mine into heaped tablespoon size) flatten slightly and place on a greased baking tray.  Bake in a pre-heated oven at 180 degrees Celsius / 350 degrees Fahrenheit for about 30 – 35 minutes or until golden brown.

Enjoy 🙂

 

Mint Pesto Marrow (Zucchini, Courgette) Spaghetti with Herb Roasted Chickpeas and Feta

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I totally love this meal.  I don’t even bother to have it hot, it is so good cold.  I usually make extra and then have it the next day for lunch.  I am confused whether that is genius or just downright lazy…whatever, it works for me.  Just one thing with this, is the roasted herb chickpeas must be crunchy.  I don’t know what it is with me, but I just love ‘the crunch’.

I seem to be making loads of mint pesto these days, the mint in my garden is going all kinds of crazy, thanks to the excessive rains we are having.  But it is all good.

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Mint Pesto Marrow (Zucchini/Courgette) Spaghetti with Herb Roasted Chickpeas and Feta

Preparation and total time: 20 minutes

Serves 3-4

Ingredients:

3 large marrows (zucchini/courgette) spiralized. (This is what I used but definitely will depend on the size of your marrows (zucchini/courgettes), so spiralize until you have enough for each serving)

roasted herb chickpeas (the amount totally depends on you, I love these, so I feel zero guilt and load them on my meal)

crumbled feta cheese

For the mint pesto

1 cup fresh mint leaves, packed

handful of fresh parsley leaves

2 handfuls of macadamia nuts, crushed

2 cloves of garlic

1 onion (medium-sized) chopped finely

zest of 1 lemon

juice of 1/2 lemon

2 Tablespoons of olive oil

Instructions:

For the Roasted Chickpeas:

Once chickpeas are cooked and drained, place the chickpeas on a baking tray. Sprinkle with a salt and pepper and a drizzling of olive oil.  I did mine for about 45 minutes on 180 degrees celsius. Whilst the chickpeas are in the oven, keep checking on them and give them a good toss and stir around, so they roast evenly.  Also, sneak in a taste periodically to check for the crispness you want.  Once they are done, remove the baking tray from the oven and generously add some dried origanum or any other herbs you prefer.

For the Pesto:  

Put all the pesto ingredients in a food processor or good blender and blend until it reaches the consistency that you like.

Add the pesto to the spiralized marrows (zucchini/courgette) and top with the roasted herb chickpeas and feta.

Enjoy 🙂

NB*  I like this meal cold, and personally feel that the warmed version sort of loses the actual taste, but if you want you can warm it up by adding it to a pan and heating up and then take off the heat, and lastly add the chickpeas and feta.

Also, if you have extra pesto left over, place it in a sealed jar and keep in the refrigerator. This will keep for a few days.

 

 

 

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.