Roasted Vegetable Curry Puree

Hello everybody, it's Jim, welcome to our recipe page. Today, we're going to prepare a special dish, Roasted Vegetable Curry Puree. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Roasted Vegetable Curry Puree is one of the most well liked of current trending meals in the world. It's appreciated by millions every day. It's easy, it is fast, it tastes delicious. They are fine and they look fantastic. Roasted Vegetable Curry Puree is something that I have loved my entire life.

Many things affect the quality of taste from Roasted Vegetable Curry Puree, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted Vegetable Curry Puree delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few components. You can cook Roasted Vegetable Curry Puree using 6 ingredients and 10 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take to make Roasted Vegetable Curry Puree:

1. 1 medium zucchini
2. 1 medium onion
3. 1 cup carrots
4. 1/2 tsp paprika and tumeric
5. 1 tsp salt (maybe more)
6. 1/4 tsp cummin seed

Instructions to make to make Roasted Vegetable Curry Puree

1. Preheat oven to 400'F.
2. Cut all vegetables and put on baking tray.
3. Coat in olive oil (mix by hand).
4. Sprinkle salt and seasonings and mix thoroughly.
5. Place close together in center of pan and bake on 2nd from top rack for 25 minutes.
6. Remove from heat, flip zucchini and carrots and then place back into oven for another 20 - 25 minutes. Make sure to spread them out this time.
7. Remove from heat and let stand for 10 minutes
8. Puree while still semi-hot. Add curry paste/powder and olive oil to puree. Also, add coconut milk or prepared curry broth to puree.
9. 2 BIG Bullet cups worth of puree should be enough.
10. Pour all puree into pot and simmer. Add slightly sauteed vegetables and meat and simmer for 20 minutes

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