Jamie Oliver

Jamie Oliver Vegetarian Curry

Jamie Oliver Vegetarian Curry

This delicious vegetarian curry by Jamie Oliver is a quick and easy meal packed with vibrant flavors. With creamy coconut milk, roasted vegetables, and a touch of mango chutney, it’s both hearty and nutritious. You can easily swap in any veggies you have on hand for a flexible, comforting dish.

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Ingredients Needed

  • 1 heaped teaspoon Madras curry paste
  • Olive oil
  • 2 tablespoons (30ml) red wine vinegar
  • 1 parsnip (approx. 250g / 8.8 oz)
  • 2 carrots (approx. 200g / 7 oz)
  • ½ a butternut squash (600g / 1.3 lbs)
  • 1 courgette (approx. 200g / 7 oz)
  • 200g (7 oz) frozen cauliflower
  • 4cm (1.5 in) piece of ginger
  • 2 cloves of garlic
  • 2 tablespoons (40g / 1.4 oz) good mango chutney
  • 1 x 400g (14 oz) tin of quality plum tomatoes
  • 1 x 400g (14 oz) tin of light coconut milk
  • 100g (3.5 oz) frozen peas

For the Stuffed Naan:

  • 1 small knob (approx. 15g / 0.5 oz) unsalted butter
  • 6 cloves
  • ½ a cinnamon stick
  • 1 small leek
  • 300g (10.5 oz) frozen spinach
  • 2 mugs (600g / 21 oz) self-raising flour, plus extra for dusting
  • 100g (3.5 oz) feta cheese

How To Make Vegetarian Curry

  1. Preheat the oven to 200ºC/400ºF/gas 6. In a large roasting tray, mix the curry paste with a pinch of sea salt, 2 tablespoons olive oil, and 1 tablespoon red wine vinegar.
  2. Prepare the Vegetables: Wash the parsnip, carrots, and butternut squash (keeping skins on). Quarter the parsnip lengthways, remove the fluffy core, and chop it into bite-sized chunks (about 2cm / 0.8 in). Add to the tray. Repeat with the courgette, chop the carrots, deseed the squash, and chop to a similar size. Add everything to the tray along with the cauliflower and mix until well coated.
  3. Roast the Vegetables: Roast for 40 to 50 minutes, or until golden, gnarly, and cooked through.
  4. Make the Sauce: In a large shallow casserole pan, heat 1 tablespoon of oil over medium heat. Peel and finely chop the ginger and garlic, add to the pan, and stir regularly. When it starts to color, stir in the mango chutney. Let it sizzle for a minute, then pour in the tomatoes, breaking them up with your spoon. As soon as they start to bubble, add the coconut milk. Bring to the boil, then turn off the heat.
  5. Make the Stuffed Naan: In a non-stick ovenproof frying pan, melt the butter over medium heat, then add the cloves and cinnamon stick. Trim, wash, and finely slice the leek, adding it to the pan along with the spinach. Stir regularly until dark, dry, and intense, then remove and set aside to cool.
  6. Prepare the Dough: In a large bowl, add 2 mugs of self-raising flour and a pinch of salt. Make a well in the center and add 1 mug (300ml / 10 fl oz) of water and 1 tablespoon of oil. Use a fork to gradually mix the flour into the liquid until it becomes too hard to mix with a fork. Use your hands to knead the dough on a flour-dusted surface for a couple of minutes, adding a little extra flour if needed, until smooth and pliable.
  7. Shape and Stuff the Naan: Oil your surface, stretch, and push the dough into a 30cm (12 in) circle. Crumble the feta over the cooled spinach mixture, mix, and place it in the center of the dough, leaving a 5cm (2 in) border. Fold the dough over the filling, seal it, and pat it out to just under 25cm (10 in). Wipe out your frying pan, then gently lift the naan into it.
  8. Cook the Naan: Cook the naan at the bottom of the oven for 20 to 25 minutes or until golden and crisp on the outside, and fluffy in the middle.
  9. Finish the Curry: A few minutes before serving, bring the sauce back to a simmer. Add all the roasted vegetables and frozen peas, and simmer until the peas are cooked and the sauce has reached the desired consistency.
  10. Serve: Slice the naan and serve with your curry at the table. Enjoy with a dollop of yogurt and chutney or pickles, if desired.
Jamie Oliver Vegetarian Curry
Jamie Oliver Vegetarian Curry

Recipe Tips

  • Use fresh vegetables: Fresh, in-season vegetables will give your curry the best flavor. If you’re using frozen, make sure to defrost them first for even cooking.
  • Don’t skip roasting the veggies: Roasting the vegetables makes them caramelized and adds depth of flavor to the curry. It’s key to the taste.
  • Adjust the curry paste: Depending on your spice preference, add more or less curry paste to control the heat of the dish.
  • Let the sauce simmer: Simmer the sauce until it thickens for the best consistency and flavor. It enhances the richness of the coconut milk.
  • Cool the spinach mixture well: When making the naan, let the spinach mixture cool before adding it to the dough, or it will make the dough too sticky.

How To Store And Reheat Leftovers?

  • Refrigerate: Let the leftover curry cool to room temperature before storing it in an airtight container. Keep it in the fridge for up to 3 days.
  • Freeze: After the curry has cooled, place it in a freezer-safe container. It will keep for up to 3 months. To reheat, thaw in the fridge overnight before reheating.
  • Reheat: Reheat the curry in a pan over medium heat, stirring occasionally, for about 5-7 minutes until hot. Add a splash of water or coconut milk if it thickens too much while reheating.

Nutrition Facts

Serving Size: 1 serving (approximately 1/8 of the total recipe)

  • Calories: 345
  • Total Fat: 13.6g
  • Saturated Fat: 6g
  • Total Carbohydrate: 47.8g
  • Dietary Fiber: 6.6g
  • Sugars: 12.6g
  • Protein: 10.7g

Try More Jamie Oliver Recipes:

Jamie Oliver Vegetarian Curry
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Print Recipe

Jamie Oliver Vegetarian Curry

Author: Imen Dridi Cooking Method:Roasting Cuisine:British Courses:Dinner Recipe Keys: V Vegetarian Curry
Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour Rest time: minutesTotal time:1 hour 20 minutesServings:8 servingsCalories:345 kcal Best Season:Suitable throughout the year

Description

This delicious vegetarian curry by Jamie Oliver is a quick and easy meal packed with vibrant flavors. With creamy coconut milk, roasted vegetables, and a touch of mango chutney, it’s both hearty and nutritious. You can easily swap in any veggies you have on hand for a flexible, comforting dish.

Ingredients

    • For the Stuffed Naan:

Instructions

  1. Preheat the oven to 200ºC/400ºF/gas 6. In a large roasting tray, mix the curry paste with a pinch of sea salt, 2 tablespoons olive oil, and 1 tablespoon red wine vinegar.
  2. Prepare the Vegetables: Wash the parsnip, carrots, and butternut squash (keeping skins on). Quarter the parsnip lengthways, remove the fluffy core, and chop it into bite-sized chunks (about 2cm / 0.8 in). Add to the tray. Repeat with the courgette, chop the carrots, deseed the squash, and chop to a similar size. Add everything to the tray along with the cauliflower and mix until well coated.
  3. Roast the Vegetables: Roast for 40 to 50 minutes, or until golden, gnarly, and cooked through.
  4. Make the Sauce: In a large shallow casserole pan, heat 1 tablespoon of oil over medium heat. Peel and finely chop the ginger and garlic, add to the pan, and stir regularly. When it starts to color, stir in the mango chutney. Let it sizzle for a minute, then pour in the tomatoes, breaking them up with your spoon. As soon as they start to bubble, add the coconut milk. Bring to the boil, then turn off the heat.
  5. Make the Stuffed Naan: In a non-stick ovenproof frying pan, melt the butter over medium heat, then add the cloves and cinnamon stick. Trim, wash, and finely slice the leek, adding it to the pan along with the spinach. Stir regularly until dark, dry, and intense, then remove and set aside to cool.
  6. Prepare the Dough: In a large bowl, add 2 mugs of self-raising flour and a pinch of salt. Make a well in the center and add 1 mug (300ml / 10 fl oz) of water and 1 tablespoon of oil. Use a fork to gradually mix the flour into the liquid until it becomes too hard to mix with a fork. Use your hands to knead the dough on a flour-dusted surface for a couple of minutes, adding a little extra flour if needed, until smooth and pliable.
  7. Shape and Stuff the Naan: Oil your surface, stretch, and push the dough into a 30cm (12 in) circle. Crumble the feta over the cooled spinach mixture, mix, and place it in the center of the dough, leaving a 5cm (2 in) border. Fold the dough over the filling, seal it, and pat it out to just under 25cm (10 in). Wipe out your frying pan, then gently lift the naan into it.
  8. Cook the Naan: Cook the naan at the bottom of the oven for 20 to 25 minutes or until golden and crisp on the outside, and fluffy in the middle.
  9. Finish the Curry: A few minutes before serving, bring the sauce back to a simmer. Add all the roasted vegetables and frozen peas, and simmer until the peas are cooked and the sauce has reached the desired consistency.
  10. Serve: Slice the naan and serve with your curry at the table. Enjoy with a dollop of yogurt and chutney or pickles, if desired.

Notes

  • Use fresh vegetables: Fresh, in-season vegetables will give your curry the best flavor. If you’re using frozen, make sure to defrost them first for even cooking.
  • Don’t skip roasting the veggies: Roasting the vegetables makes them caramelized and adds depth of flavor to the curry. It’s key to the taste.
  • Adjust the curry paste: Depending on your spice preference, add more or less curry paste to control the heat of the dish.
  • Let the sauce simmer: Simmer the sauce until it thickens for the best consistency and flavor. It enhances the richness of the coconut milk.
  • Cool the spinach mixture well: When making the naan, let the spinach mixture cool before adding it to the dough, or it will make the dough too sticky.
Keywords:Jamie Oliver Vegetarian Curry