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There are so many ways to cook a sweet potato and they all turn out tasting so good! But wait till you try this easy Sunday roasted curry.

I was inspired by the Queen of curry Maunika Gowardhan tray bake veggies with the addition of my new found love for nigella seeds on everything! ⁠

These black seeds are very potent for detoxification.  They are also very energising like most things black colour in Ayurveda herbology.  They are bitter, pungent and good for all the doshas.

Coconut Roasted Veggies

serves 6

 

1 cups carrots, peeled

2 cups aubergines, in 2cm thick slices

2 cup sweet potatoes, peeled, sliced 1cm thick

1 cup beet, peeled, sliced 1 cm

4-inch leek, sliced 

Curry sauce

400 ml of coconut milk

1 large tomato

1 tsp garam masala 

1 tbsp fresh ginger

1 tsp fennel powder

4 tbsp ghee or vegetable oil

1 tsp salt

1 tsp nigella seed

 

Preheat the oven 170 deg.

Roast the veggies in the oil and with a pinch of salt for 20 minutes.

 

In the meantime make the curry sauce (without the nigella seeds) by blending together all the ingredients.

After the veggies have roasted pour over the curry sauce and sprinkle on the nigella seeds. Place them back in the oven for 10 - 15 minutes cooking.

 

Once all the veggies are tender and the sauce is bubbling, take out of the oven. Sprinkle over the nigella seeds and fresh parsley serve it up with some naan breads.

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