Baked Curry by @le.renard.et.les.raisins

1h35

6 servings

🎃

1

Butternut squash

🥔

300 g

Sweet potato

🥬

2

Leek

🫘

400 g

Chickpeas

🫘

250 g

Tofu

🥥

400 ml

Coconut milk

🍅

400 g

Tomatoes

🍲

1 tbsp

Vegetable stock

🥜

2 tbsp

Peanut butter

🍛

2 tsp

Curry powder

🧂

0.5 tsp

Salt

💧

400 ml

Water

🥜

30 g

Peanuts

🌿

10 g

Fresh herbs

  1. Preheat
    • boiling water

    Preheat the oven to 220°C (425°F) and boil 400 ml of water.

  2. Wash
    • butternut squash
    • sweet potato
    • leek

    Wash the butternut squash, sweet potato, and leeks thoroughly.

  3. Cut
    • butternut squash
    • sweet potato

    Cut the butternut squash and sweet potato into 2 cm cubes.

  4. Slice
    • leek
    • plain tofu

    Slice the 2 leeks into bite-size pieces and cube the 250 g tofu if using.

  5. Whisk
    • coconut milk
    • boiling water

    Whisk the 400 ml coconut milk with 400 ml boiling water in the mixing bowl.

  6. Whisk
    • curry powder
    • peanut butter
    • vegetable stock concentrate

    Whisk the curry powder, peanut butter, vegetable stock concentrate, and crushed tomatoes into the coconut mixture.

  7. Place
    • butternut squash
    • sweet potato
    • leek

    Place the chopped vegetables, canned chickpeas, and tofu in the baking dish.

  8. Pour
    • salt

    Pour the curry sauce over the ingredients and season with salt.

  9. Cover

    Cover the baking dish with parchment paper, keeping it above the curry surface.

  10. Bake

    Bake the covered curry for 20 minutes at 220°C (425°F).

  11. Stir

    Stir the curry carefully with the wooden spoon and reduce the oven temperature to 200°C (390°F).

  12. Bake
    • Butternut squash
    • Sweet potato
    • Tomatoes

    Bake the covered curry for 40 additional minutes, until the vegetables are very tender.

  13. Chop
    • fresh herbs
    • roasted peanuts

    Chop the fresh herbs and crush the roasted peanuts.

  14. Serve
    • cooked rice
    • roasted peanuts
    • fresh herbs

    Serve the curry over cooked rice and top with roasted peanuts and fresh herbs.

Baked Curry by @le.renard.et.les.raisins

1h35

6 servings

🎃

1

Butternut squash

🥔

300 g

Sweet potato

🥬

2

Leek

🫘

400 g

Chickpeas

🫘

250 g

Tofu

🥥

400 ml

Coconut milk

🍅

400 g

Tomatoes

🍲

1 tbsp

Vegetable stock

🥜

2 tbsp

Peanut butter

🍛

2 tsp

Curry powder

🧂

0.5 tsp

Salt

💧

400 ml

Water

🥜

30 g

Peanuts

🌿

10 g

Fresh herbs

Preparation Steps

  1. Step 1/14

    Preheat the oven to 220°C (425°F) and boil 400 ml of water.

    💧boiling water

  2. Step 2/14

    Wash the butternut squash, sweet potato, and leeks thoroughly.

    🎃butternut squash
    🥔sweet potato
    🥬leek
    🥕vegetable brush

  3. Step 3/14

    Cut the butternut squash and sweet potato into 2 cm cubes.

    🎃butternut squash
    🥔sweet potato
    🔪chef's knife
    🪵cutting board

  4. Step 4/14

    Slice the 2 leeks into bite-size pieces and cube the 250 g tofu if using.

    🥬leek
    🫘plain tofu
    🔪chef's knife
    🪵cutting board

  5. Step 5/14

    Whisk the 400 ml coconut milk with 400 ml boiling water in the mixing bowl.

    🥥coconut milk
    💧boiling water
    🥣mixing bowl
    🥄whisk

  6. Step 6/14

    Whisk the curry powder, peanut butter, vegetable stock concentrate, and crushed tomatoes into the coconut mixture.

    🍛curry powder
    🥜peanut butter
    🥕vegetable stock concentrate
    🍅canned crushed tomatoes
    🥣mixing bowl
    🥄whisk

  7. Step 7/14

    Place the chopped vegetables, canned chickpeas, and tofu in the baking dish.

    🎃butternut squash
    🥔sweet potato
    🥬leek
    🫘canned chickpeas
    🫘plain tofu
    🍳baking dish

  8. Step 8/14

    Pour the curry sauce over the ingredients and season with salt.

    🧂salt
    🍳baking dish

  9. Step 9/14

    Cover the baking dish with parchment paper, keeping it above the curry surface.

    🍳baking dish
    📜parchment paper

  10. Step 10/14

    Bake the covered curry for 20 minutes at 220°C (425°F).

    🍳baking dish
    📜parchment paper

  11. Step 11/14

    Stir the curry carefully with the wooden spoon and reduce the oven temperature to 200°C (390°F).

    🥄wooden spoon
    🍳baking dish

  12. Step 12/14

    Bake the covered curry for 40 additional minutes, until the vegetables are very tender.

    🍳baking dish
    📜parchment paper

  13. Step 13/14

    Chop the fresh herbs and crush the roasted peanuts.

    🌿fresh herbs
    🥜roasted peanuts
    🔪chef's knife
    🪵cutting board

  14. Step 14/14

    Serve the curry over cooked rice and top with roasted peanuts and fresh herbs.

    🍚cooked rice
    🥜roasted peanuts
    🌿fresh herbs
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Plant-Based Dairy, Nuts, Spices, Seasonings, Herbs

Ingredients

Butternut squash, Sweet potato, Leek, Chickpeas, Tofu, Coconut milk, Tomatoes, Vegetable stock, Peanut butter, Curry powder, Salt, Water, Peanuts, Fresh herbs

Notes

Tofu (plain, optional), Tomatoes (chopped), Curry powder (or curry paste), Salt (to taste), Water (boiling, blended with the sauce), Peanuts (for serving, roasted and crushed), Fresh herbs (for serving, choice of fresh herb, chopped)

Allergens

Peanuts

Dietetics

Dietary regimen

to inform

Calories

510 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 68g, Fat: 17g, Fiber: 12g, Sugars: 11g, Sodium: 410mg

Nutritional Information

Minerals

Potassium: 780mg, Iron: 4.2mg, Calcium: 110mg, Magnesium: 95mg

Vitamins

Vitamin A: 920µg, Vitamin C: 31mg, Folate: 125µg

Preparation

Time Information

Preparation

15 minutes

Cooking

1 hour 20 minutes

Overall

1 hour 35 minutes

Difficulty

Level

Easy (1/4)

Steps

14 steps

Equipments

Utensils

vegetable brush, chef's knife, cutting board, mixing bowl, whisk, baking dish, wooden spoon, parchment paper

Appliances

Oven, Kettle

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Weeknight Meal, Family Meal

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

Indian, French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Tender, Chunky, Crunchy

Flavors

Savory, Mildly Spicy, Nutty, Sweet, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool completely before refrigerating,Store in an airtight container), freezer : 90 days (Freeze in airtight portions,Thaw in the refrigerator before reheating)