MIXED VEGGIES RECIPES
MIXED VEGETABLE CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
A really versatile and hearty dish, packed with colourful veg and using homemade curry sauce.
Total Time 50 minutes
Yield 4
Number Of Ingredients 9
Steps:
- In a little vegetable oil, fry the onion gently for 10 minutes in a large pan then add the remaining vegetables and stir together. Add the curry base sauce and simmer gently for around 25 to 30 minutes, taking care not to overcook the vegetables. If the sauce becomes too thick, add a little water to give you the desired consistency.
Nutrition Facts : Calories 218 calories, FatContent 9.1 g fat, SaturatedFatContent 4.8 g saturated fat, ProteinContent 7.9 g protein, CarbohydrateContent 29.2 g carbohydrate, SugarContent 17.9 g sugar, SodiumContent 0.1 g salt, FiberContent 9.5 g fibre
HOW TO ROAST VEGETABLES | VEGETABLES RECIPES | JAMIE ...
Yield 6
Number Of Ingredients 8
Steps:
- Divide the veg between a few large pans (keeping the beets separate), cover with boiling salted water and parboil for 10 to 15 minutes, or until starting to soften. Drain the veg in a large colander and leave for a couple of minutes to steam dry. Give the colander a good shake to chuff up the edges, then tip into your largest roasting tray. Drizzle with the duck fat, pick over the rosemary leaves, season with salt and pepper, then toss to coat. Push the veg into a single layer, then cook at 220°C/425°F/gas 7 for around 40 minutes, or until golden, crispy and delicious, turning halfway through for even cooking. Serve with the roast duck and the Marsala gravy.
Nutrition Facts : Calories 315 calories, FatContent 14.2 g fat, SaturatedFatContent 4.2 g saturated fat, ProteinContent 5.6 g protein, CarbohydrateContent 43 g carbohydrate, SugarContent 15.6 g sugar, SodiumContent 0.58 g salt, FiberContent 8.8 g fibre
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