Curry sauce with roasted vegetables

Name: Curry sauce with roasted vegetables
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Deutschland
Ingredients: 175 g cauliflower, florets; 1 peppers (yellow and orange), chopped; 1 carrots, chopped; flesh from 0.5 mango, chopped; 1 garlic clove; 0.5 cm ginger; 1 tsp curry powder; 1 tbsp oil; 25 g peanuts; 200 g coconut milk (tinned); 1 tsp soy sauce; 0.5 tsp lime juice

Ø ${rating.rating_avarage.toFixed(2).toString().replace(".", ",")}

Your rating ${rating.rating} Rate this recipe

Photo: Anna Gieseler

Total time 45 min

Preparation time 45 min

Difficulty Easy

Preparation

1
Line the air fryer basket with baking paper. Spread the vegetables, mango, garlic and ginger evenly across the basket. Sprinkle over the curry powder and oil, then air-fry for 15–20 mins | 180 °C, stirring halfway through.
2
Remove the roasted vegetables from the…

Tip

Any leftover sauce can be transferred to an airtight container or jar and kept in the fridge for up to 2 days.

Nutrition facts

( Person)

441

Cal

10 g

Protein

25 g

Carbs

34 g

Fat

Lactose-free

Vegetarian

Vegan

If you're after a homemade curry sauce that's bursting with flavour, this roasted vegetable version is a total game-changer.

Ingredients

Personen 2 ${ recipe_quantity_value }
175 ${numberToString(ingredients[0].amount)} g cauliflower, florets
1 ${numberToString(ingredients[1].amount)} peppers (yellow and orange), chopped
1 carrots
9 additional ingredients...

Add to shopping list

Curry sauce with roasted vegetables

Whipped Feta Dip

Extra Creamy Pumpkin Gnocchi

Garlic and Lemon Pasta

Quick Scampi & Chips