Roast Vegetables Barbara Kafkas Curried Recipes

CURRIED ROAST VEGETABLES

Curried Roast Vegetables image

Curried Roast Vegetables with potatoes, onion, carrots, red bell pepper, broccoli and green beans is an Indian-inspired feast that's perfect as a side dish or festive vegan meal!

Provided by By: Carol | From A Chef's Kitchen

Time 1h

Number Of Ingredients 18

Ingredients

1 can (14-ounce) crushed tomatoes
1 cup vegetable broth
2 tablespoons Madras curry powder
2 tablespoons fresh lime juice
2 teaspoons minced ginger
1/2 teaspoon cayenne pepper (optional)
2 teaspoons salt (divided)
Freshly ground black pepper (to taste)
2 large Russet potatoes (peeled and cut into 6-8 wedges each)
5 tablespoons canola or vegetable oil (divided)
1 large onion (peeled and cut into 8 wedges)
4 medium carrots (peeled and cut into 1/2-inch pieces)
2 cups green beans (stems trimmed and snapped in half (approximately 1/2 pound))
12 large cloves garlic (peeled)
1 large red bell pepper (membrane removed, cut into 1-inch pieces)
1 large broccoli crown (cut into florets)
Cilantro sprigs
Lime wedges

Steps:

Place an oven rack in the middle of the oven. Preheat to 500 degrees.
Combine the first 6 ingredients in a medium saucepan using 1 teaspoon salt or to taste. Bring to a simmer. Let the sauce simmer very slowly over low heat.
Place the potatoes on a large roasting pan. Drizzle with 2 tablespoons of the oil. Rub the potatoes and pan with the oil and sprinkle with a little salt and pepper.
Place in the oven and roast 15 minutes.
Remove pan from the oven, flip the potatoes and push them to one side.
Place the onions, carrots, green beans, garlic and red pepper in the pan. Drizzle with 2 tablespoons of the oil and sprinkle with salt and black pepper to taste. Roast 15 minutes longer.
Toss the broccoli with the remaining 1 tablespoon oil. Season with a little salt and pepper. Scatter over the top of the potatoes and return to the oven. Roast 15 more minutes.
To serve: Pour the sauce over the vegetables and transfer to a serving platter or bowl. Garnish with cilantro sprigs and lime wedges.

Nutrition Facts : ServingSize 1, Calories 225 kcal, Carbohydrate 33 g, Protein 6 g, Fat 10 g, SaturatedFat 1 g, Sodium 755 mg, Fiber 6 g, Sugar 6 g, TransFat 1 g, UnsaturatedFat 9 g

ROAST VEGETABLES-BARBARA KAFKA'S CURRIED

ROAST VEGETABLES-BARBARA KAFKA'S CURRIED image

Categories Vegetable Side

Yield 4 Servings

Number Of Ingredients 14

Ingredients

1 Idaho potato, peeled, halved lengthwise and then across, each quarter cut into 4 wedges
1/2 cup canola oil
2 medium-sized onions, peeled and cut into wedges. 3 medium-sized carrots, peeled and slice crosswise into 1/2-inch pieces
1/4 lb green beans (ends trimmed), snapped in half
6 cloves of garlic, peeld
1 red bell peper, stemmed, seeded, deribbed and cut into 1-inch pieces
2 Tbs. curry powder
1 can (14 oz.) plum tomatoes, drained and crushed
2 cups broccoli florets
1 cup defatted vegetable broth
2 teaspoons kosher salt
4 grinds black pepper
2 Tbs. fresh lime juice
cooked white rice, for serving

Steps:

Place the rack in the center of the oven. Preheat the oven to 500 degrees. Put the potatoes in an 18x13x2-inch roasting pan. Drizzle with 2 tablespoons of the oil. Rub the potatoes and pan with the oil. Cook 15 minutes; remove from oven. Move the potatoes to the sides of pan. In the center, add the onions, carrots, green beans, garlic and red pepper. Drizzle with 1 tablespoon of oil. Roast 15 minutes longer. Combine curry powder with tomatoes and toss over the vegetables. Add broccoli around the outer edges of the pan, on top of the tossed vegetables. Roast 15 minutes longer. Remove from oven and transfer to a large serving bowl. Put the pan over high heat; add broth. Bring to a boil, scraping the pan to remove any crispy bits, reducing by half. Add the salt, pepper and lime juice. Pour the sauce over vegetables. Serve warm with rice.

BARBARA KAFKA'S LEMON CURD

Barbara Kafka's Lemon Curd image

Provided by Barbara Kafka

Categories condiments, dessert

Time 24m

Yield 3 cups

Number Of Ingredients 6

Ingredients

1/2 pound unsalted butter
1 cup granulated sugar
1/2 cup fresh lemon juice
1 tablespoon finely grated or chopped lemon zest (of 2 lemons)
2 tablespoons finely grated or chopped orange zest, optional
6 large eggs

Steps:

Place butter, sugar, lemon juice and zests in an 8-cup glass measure or a 2 1/2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 4 minutes. Prick plastic to release steam.
Remove from oven and uncover. Whisk together eggs in a small bowl. Whisk about 1/4 cup of the butter mixture into the eggs to warm them. Scrape egg mixture back into measure, whisking constantly. Cook uncovered for 3 minutes.
Leaving dish in oven, whisk until smooth. Cook, uncovered, for 2 minutes more. Remove from oven and puree in a food processor or blender until completely smooth. Store, tightly covered, in the refrigerator for up to 2 weeks.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 18 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 38 milligrams, Sugar 17 grams, TransFat 1 gram

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