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Roasted Roots Bhuna with Pilau Rice



3 tbsp vegetable oil

4 cloves garlic crushed

2 inch piece of ginger, grated

2 large potatoes, cubed one-inch chunks and roasted

Half a medium cauliflower, cut into florets about the same size as the potatoes and parboiled

2 carrots one-inch chunks and roasted

2 Parsnips one-inch chunks and roasted

2 small onions quartered and roasted

Half a jar of curry paste

1 tin chopped tomatoes

2 tsp minced chilli

Fresh coriander

Salt to taste


  1. Heat 2 tablespoons oil in a large pan and soften the garlic and ginger stirring often
  2. Add the curry paste and cook for a few minutes over a moderate heat.
  3. Add tomatoes and half fill empty can with water and add that.
  4. Add carrots, parsnips, onions, cauliflower and potatoes, salt and chilli
  5. Cook for 5 minutes over low heat,
  6. Add chopped fresh coriander and serve with pilau rice with cashews