ROAST VEG CURRY RECIPES

Name: Spiced whole roast cauli
Total time: 1 h 34 min
Yield: 2 to 4
Ingredients: 1 small head of cauliflower (600g); 2 heaped teaspoons rose harissa; 2 heaped tablespoons natural yoghurt; 1 pomegranate; 1 tablespoon dukkah

SPICED WHOLE ROAST CAULI | JAMIE OLIVER RECIPES

Spiced whole roast cauli | Jamie Oliver recipes image

Total Time 1 hours 34 minutes

Yield 2 to 4

Number Of Ingredients 5

Ingredients

1 small head of cauliflower (600g)
2 heaped teaspoons rose harissa
2 heaped tablespoons natural yoghurt
1 pomegranate
1 tablespoon dukkah

Steps:

1. Preheat the oven to 180°C/350°F/gas 4.
2. Discard any tough outer leaves from the cauliflower, then, keeping it whole, use a sharp knife to carefully slice a cross deep into the stalk so you can easily portion it up later.
3. In a bowl, mix together the harissa, yoghurt, ½ a tablespoon of red wine vinegar and a little sea salt and black pepper, then quickly rub the mixture all over the cauli. Place it in a snug-fitting ovenproof frying pan or roasting tray.
4. Halve the pomegranate and squeeze the juice of one half through a sieve over the cauli. Add 100ml of water at the base, and roast for 1 hour 15 minutes.
5. When the time’s up, baste the cauli with the juices in the pan, then return to the oven for a final 10 minutes.
6. Remove the pan, spoon the juices back over the cauli, then quickly sprinkle over the dukkah so it sticks.
7. Holding the remaining pomegranate half cut-side down in your fingers, bash the back of it with a spoon so all the seeds tumble over the cauli, then halve or quarter, and dish up.

Nutrition Facts : Calories 181 calories, FatContent 6.8 g fat, SaturatedFatContent 1.9 g saturated fat, ProteinContent 13.7 g protein, CarbohydrateContent 16.1 g carbohydrate, SugarContent 13.7 g sugar, SodiumContent 0.6 g salt, FiberContent 6.8 g fibre

CURRY RECIPES | BBC GOOD FOOD

Curry recipes | BBC Good Food image

Rustle up a spicy supper using fish, vegetables or meat and a blend of rich flavours.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

More about "roast veg curry recipes"

PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES

A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving

1. Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 240°C/475°F/gas 9.
3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
5. Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
6. Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
7. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
8. If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
9. Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
10. When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
11. To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
12. Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
13. You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
14. When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.

See details

SPICED WHOLE ROAST CAULI | JAMIE OLIVER RECIPES

From jamieoliver.com
Total Time 1 hours 34 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 181 calories per serving

1. Preheat the oven to 180°C/350°F/gas 4.
2. Discard any tough outer leaves from the cauliflower, then, keeping it whole, use a sharp knife to carefully slice a cross deep into the stalk so you can easily portion it up later.
3. In a bowl, mix together the harissa, yoghurt, ½ a tablespoon of red wine vinegar and a little sea salt and black pepper, then quickly rub the mixture all over the cauli. Place it in a snug-fitting ovenproof frying pan or roasting tray.
4. Halve the pomegranate and squeeze the juice of one half through a sieve over the cauli. Add 100ml of water at the base, and roast for 1 hour 15 minutes.
5. When the time’s up, baste the cauli with the juices in the pan, then return to the oven for a final 10 minutes.
6. Remove the pan, spoon the juices back over the cauli, then quickly sprinkle over the dukkah so it sticks.
7. Holding the remaining pomegranate half cut-side down in your fingers, bash the back of it with a spoon so all the seeds tumble over the cauli, then halve or quarter, and dish up.

See details

CURRY RECIPES | BBC GOOD FOOD

Rustle up a spicy supper using fish, vegetables or meat and a blend of rich flavours.
From bbcgoodfood.com

See details

PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES

1. Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 240°C/475°F/gas 9.
3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
5. Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
6. Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
7. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
8. If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
9. Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
10. When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
11. To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
12. Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
13. You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
14. When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.

See details

SPICED WHOLE ROAST CAULI | JAMIE OLIVER RECIPES

From jamieoliver.com
Total Time 1 hours 34 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 181 calories per serving

1. Preheat the oven to 180°C/350°F/gas 4.
2. Discard any tough outer leaves from the cauliflower, then, keeping it whole, use a sharp knife to carefully slice a cross deep into the stalk so you can easily portion it up later.
3. In a bowl, mix together the harissa, yoghurt, ½ a tablespoon of red wine vinegar and a little sea salt and black pepper, then quickly rub the mixture all over the cauli. Place it in a snug-fitting ovenproof frying pan or roasting tray.
4. Halve the pomegranate and squeeze the juice of one half through a sieve over the cauli. Add 100ml of water at the base, and roast for 1 hour 15 minutes.
5. When the time’s up, baste the cauli with the juices in the pan, then return to the oven for a final 10 minutes.
6. Remove the pan, spoon the juices back over the cauli, then quickly sprinkle over the dukkah so it sticks.
7. Holding the remaining pomegranate half cut-side down in your fingers, bash the back of it with a spoon so all the seeds tumble over the cauli, then halve or quarter, and dish up.

See details

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