Creamy Mexican Vegetable Curry
A rich and flavorful curry made with roasted vegetables and a blend of creamy spices. This dish is perfect for a weeknight dinner.
Ingredients
- ●1/2 cup velvetyCashew cream or substitute with your preferred creamer
- ●1 tsp mexicanDried oregano
- ●1 cup vegetableMixed bell peppers, carrots, and zucchini
- ●2 tsp curryGround cumin and coriander powder
- ●2 cloves xtraMinced garlic
- ●1 tsp xtraRed chili powder
- ●1/2 tsp xtraSalt
- ●1/4 tsp xtraBlack pepper
- ●2 tbsp xtraOlive oil
- ●1 cup xtraVegetable broth
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Toss the mixed vegetables in a bowl with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes.
- 3
In a large saucepan, heat the remaining olive oil over medium heat.
- 4
Add the minced garlic and sauté for 1 minute until fragrant.
- 5
Add the ground cumin, coriander powder, and red chili powder. Cook for 1 minute.
- 6
Add the roasted vegetables, vegetable broth, cashew cream, and dried oregano. Stir well.
- 7
Bring the mixture to a simmer and cook for 10-12 minutes or until the sauce thickens.
- 8
Taste and adjust the seasoning as needed.
- 9
Serve the curry hot with your preferred sides.