BAKED VEGETABLE CURRY

Hello! to a very happy and bright day:). These brighter days are so motivating to rise and embrace each day like some special times. Being a soul who  literary works on sun shines and positive energies all around. I am in love with July ..it has ample of positive vibes as my children are all around me:) ...Only the privilege of care free summer breaks. Meanwhile living with three little people demands lots of  extra energy and its not very happy and ideal motherhood situation all the time, But whats bothers me most is time management:(. By the end of everyday i regret of spending time less in theirs giggles. I guess i am just being  greedy in motherhood. But i really want to live more efficiently while i am a person of living all slow. So i am trying my best to lessen  my daily chores but meantime summer breaks means extra time in kitchen. The only option left is to minimize the cooking time which demands quick recipes with less effort. I am all into discovering and recreating many Goldie oldie recipes just little efficiently. Here i forgot to mention assigning week days like all veg day, pasta day and pizza-day etc. This helped me  lot to plan week menu and doing my groceries.

Tuesday is a vegetarian meal day at our home. i am greatly fond of mix-vegetables curry. I remember my mother used to cook this curry with pratha a buttery chapati. Its simple and needs little effort only in cutting vegetables rest is simple. This Tuesday i wanted to make this curry with less time in front of stove without compromising on flavors. So twisted this simple curry recipe by baking the veges in advance. this went out pretty well . Sharing complete recipe:

BAKED VEGETABLE CURRY:

Ready to eat in 30 minutes 

Serves 4

Ingredients:

1 tablespoon oil

1 tablespoon butter

1 large onion, sliced 

3 cloves of garlic, crushed

1 tablespoon garam masala

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon chilli powder

1/4 teaspoon ground turmeric

1/4 cup vegetable stock (homemade or ready made from stock cubes)

2 tablespoon tomato-puree

300 g thinly sliced carrots

200 g potatoes thickly sliced  (preferably fresh with skins on)

100 g peas

100 g fresh baby spinach leaves

1 small green capsicum

fresh coriander chopped

salt &pepper according to taste.

Instructions:

1.Preheat oven to very hot 250 degrees celsius. Put potatoes and carrots in a large baking dish and drizzle with the oil, Season , toss well and bake for 10 minutes.

2. meanwhile heat the oil and butter in a large pan and fry the onion and garlic until golden.

Add the ground spices cook for 1-2 minutes,or until fragrant. Add tomato- puree.

3.Add the vegetable stock and simmer. Reduce the heat and add capsicum and peas and stir fry. Add baked vegetables, spinach and gently fold in the curry mixture. Cover and simmer for 5 minutes.

4. Stir in fresh chopped coriander and pepper mix  and cover for 2 minutes to make this curry more fragrant. Serve with steamed rice and mint yogurt. 

add some crispy spinach leaves to give little crunch:)

This is a wonderful and quick vegetarian meal with aromatic spices of curry and yes this meal  gonna be on repeat mode on our  week menu.:). Hope it will work equally well for you 

Until next time stay blessed and Glad Sommar!