Roasted Vegetable Curry with Pumpkin

Name: Roasted Vegetable Curry with Pumpkin
Total time: 80
Yield: 4
Ingredients: 2 tablespoons vegetable oil, divided; 1 cup chopped sweet potato; 1 cup chopped beet; 1 cup chopped peeled pumpkin; ½ head cauliflower, broken into florets; 1 small onion, chopped; 1 red bell pepper, chopped; 3 cloves garlic, chopped; 2 tablespoons mild curry powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 1 ½ cups tomato puree; 1 teaspoon white sugar; water as needed

Recipe by SteveT from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

4 servings

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2 tablespoons vegetable oil, divided
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1 cup chopped sweet potato
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1 cup chopped beet
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1 cup chopped peeled pumpkin
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½ head cauliflower, broken into florets
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1 small onion, chopped
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1 red bell pepper, chopped
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3 cloves garlic, chopped

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2 tablespoons mild curry powder
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 teaspoon ground turmeric
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1 ½ cups tomato puree
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1 teaspoon white sugar
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water as needed

Instructions

Preheat the oven to 375 degrees F (190 degrees C).
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add sweet potato and beet and fry until vegetables take on a little color, 3 to 5 minutes. Transfer to a large baking sheet with pumpkin.
Roast vegetables on a low shelf in the preheated oven until soft, about 45 minutes.
Meanwhile, place cauliflower florets in a saucepan, cover with water, and bring to a boil. Cook until soft but still firm, about 5 minutes. Remove from heat, run under cold water, and drain. Set aside.
Heat remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add onion and fry until onion has softened and turned translucent, about 5 minutes. Add bell pepper and garlic and cook for another 2 minutes. Add curry powder, cumin, coriander, and turmeric; cook for 1 minute, stirring constantly to prevent burning. Add tomato puree and sugar and bring to a boil. Lower heat slightly, and simmer until sauce reduces, adding water as needed to maintain a thick consistency, about 20 minutes.
Add reserved cauliflower and roasted vegetables to the reduced sauce, stirring carefully so vegetables maintain their shape. Heat until cauliflower is warm, 2 to 3 minutes.