- 800 g mixed vegetables
- 45 ml vegetable oil plus extra for frying
- 2 tbsp Rajah Hot curry powder
- 1 tsp mustard powder
- salt and freshly ground black pepper
- 1/4 cup vinegar
- 1 tsp brown sugar
- 2 onions chopped
- 6 cloves garlic crushed
- 1 x 5 cm piece fresh ginger root grated
- 2 cups vegetable stock
- 6 poppadoms to serve
Serving Size 4
Amount per serving
- Energy 214
- Protein 4.2g
- Carbohydrate incl. fibre 19.1g
- Carbohydrate excl. fibre 15.3g
- Sugar 5.1g
- Fibre 3.7g
- Fat 14.0g
- Saturated Fat 2.1g
- Unsaturated Fat 9.5g
- Monounsaturated Fat 2.9g
- Polyunsaturated Fat 6.7g
- Trans Fat 0.1g
- Cholesterol 0mg
- Sodium 489mg
- Salt 1.22g
- Calcium 4%
- Iron 7%
- Potassium 6%
- Vitamin C 10%
- Vitamin A <1%
Preheat the oven to 220 degrees Celsius.
Place vegetables in a large roasting dish.
Add the oil, Rajah Hot curry powder, mustard, seasoning, vinegar, and brown sugar and toss to coat.
Roast in the oven for 20 minutes or until golden and just cooked through.
In the meantime, in a saucepan, fry the onions in a little oil until softened then add the garlic and ginger and fry for 2 minutes.
Add the roasted vegetables and stock.
Bring to the boil and simmer for 15 minutes. Season to taste.
Serve the curry with poppadoms on the side.