Indian Roasted Root Vegetable Curry

• Generously serves 1 person (450g)
• Vegan
• Serve with basmati rice or flatbreads (like naan, roti, chapatti, or paratha)
• Tip: this dish does have a little bit of heat, so for kids it's best to stir a good glug of (plantbased) milk or coconut milk through their portion. You can also stir it through lots of rice!
• Allergens: mustard, nutmeg, rice
• Please note: may contain traces of all allergens.
  

• Stir in a big handful of fresh spinach leaves 
• Top with chopped fresh coriander
• Serve wedges of lime on the side
• Mango chutney is an ace accompaniment to this dish – so good!
• A dollop of (coconut) yogurt on top works a treat, too
• Scrunch some papadums over the top for an awesome textural crunch (if you can find some in the Belgian shops!)

How to store your Solid Stash:

Please make sure your Solid Stash goes straight into the freezer without delay after delivery/collection, and that it is stored at maximum -18° C at all times. If you are transporting your Stash, please ensure it remains frozen and at a steady temperature during transport (which should be as short as possible), and utilise appropriate cooling kit for this. Once defrosted eat within 24 hours and do not refreeze. Consume within 6 months after preparation date.

Typical ingredients:
Subject to change - please refer to product label for exact list.

Celeriac, carrot, parsnip, sweet potato, onions, garlic, fresh ginger, custom spice blend (contains mustard & rice), tomatoes (contains citric acid), coconut milk, olive oil, salt, fresh coriander, lime, brown sugar.

*Bonus* The background story:

When you think of food that’s typical of London (and by extension: the UK), chances are that “Indian” and “curry” feature high in your list of dishes and cuisines.

Back in 2011, when I moved across the Pond from Belgium, I was a total stranger to Indian food. Its spice levels and the dishes’ impossible to decipher names made London’s many Indian restaurants just a bit too intimidating for me then.

Until, in 2012, a Boy came along. He was Belgian too, but he’d travelled to India and picked up a great love for its – very vegetable-led – food while there.

The Boy stayed, and his fondness for the cuisine and its incredible layers of flavour became mine as well.

I’m by no means an expert, so please don’t ask me for an authentic Indian name for this dish. I would never dare to call this recipe “authentic”, either.

What I do know, however, is that it’s bursting with deeply roasted veg, a rich, creamy tomato and coconut milk sauce, tonnes of deeply aromatic spices, and just a tad of warmth going through it.

It’s a total crowd pleaser, and I’m yet to come across anyone who doesn’t love this dish.