Rajah | Recipes | Veggie Vindaloo Curry

Rajah | Recipes | Veggie Vindaloo Curry


Veggie Vindaloo Curry


Serves: 4
Prep time: 20 minutes
Cook time: 40 minutes
Category: Vegetarian
Product: Rajah Hot
Cost for 4 portions: R82



800g mixed roasting vegetables
3 tbsp vegetable oil, plus extra for frying
2 tbsp Rajah Hot
1 tsp mustard powder
Salt and freshly ground black pepper
¼ cup vinegar
1 tsp brown sugar
2 onions, chopped
16 cloves garlic, crushed
1 x 5cm piece fresh ginger, grated
2 cups vegetable stock
6 x poppadoms, to serve (see TIP)



    1. Preheat the oven to 220 degrees celsius.
    2. Place vegetables in a large roasting dish.
    3. Add the oil, Rajah Hot, mustard, seasoning, vinegar, and brown sugar and toss to coat.
    4. Roast in the oven for 20 minutes or until golden and just cooked through.
    5. 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.
    6. Add the roasted vegetables and stock. Bring to the boil and simmer for 15 minutes.
    7. Season to taste.
    8. Serve the curry with poppadoms on the side.


TIP Cooking poppadoms in the microwave is healthier and quicker than frying them – simply arrange 3 poppadoms at a time on a plate and microwave on high for 45 seconds or until they puff up.