• Cailiflower cut into florets
  • 1 butternut squash / sweet potato cut into cubes
  • 1 red onion
  • Carrots
  • frozen peas
  • Chili (optional )
  • Mixed Peppers of your choice
  • 1 pouch of curry sauce
  • 200ml of vegetable stock

Prep time: 10 Minutes

Cook time: 10 Minutes


Serves 4

  • Pour a little oil into a casserole dish , add in the cauliflower & sweet potato/ butternut squash , season with salt & pepper , roast in the oven for 10 minutes . You can use a nice Chili flavoured oil to roast the vegetables and gives a little extra heat !

  • In a saucepan add a little coconut oil and fry some onions, garlic, peppers , fresh Chili, carrots , vegetables of your choice. Once nicely browned, pour in the vegetable stock and a pouch of curry sauce.

  • Bring to boil and simmer for a few minutes, add in a handful of frozen peas .

  • Remove casserole dish from oven and add cauliflower and sweet potato to saucepan. Stir all the vegetables through the sauce.

  • You can add a little coconut milk and garnish with fresh coriander , lime wedges .

  • Serve over rice and naan bread .