Roasted Vegetables with Curried Rice
Turn any veggie hater into a lover with roasted vegetables and curried rice. Easy and delicious!
- 9 carrots
- 1 fennel
- 1 red onion
- 1 bunch cherri tomatoes
- 3 tbsp extra virgin olive oil
- 5 thyme branches chopped
- 5 cloves garlic minced
- 6 sage leaves chopped
- 1 tsp balsamic vinegar
- 1/4 tsp smoked paprika (optional)
- salt to taste
- 1 tsp currie powder
- 1 cup rice
- 1 onion
- 2 cloves garlic
- 1 tsp chillies (optional)
- cilantro (optional)
Preheat your oven to 200C or 390F.
In a bowl combine the olive oil, thyme, sage, salt, balsamic vinegar and smoked paprika and mix it all together. You can also add other herbs like rosemary or oregano.
Now cover all your veggies with the marinade and place them on a baking tray (i lined mine with parchment paper). Put them in your preheated oven and after approximately 25 minutes flip the over and roast for another 35 minutes or until you've got crips edges (not burnt). Time varies depending on the size of your oven so check on your veggies every now and then.
While your vegetables are in the oven you can make the rice.
wash your rice and drain the rice. In a pot sauté the onions and garlic and at the end add the curry powder and chillies, cook for another 15 seconds before adding the rice.
Once the onions got translucent you can add the rice and water and bring the pot to a boil. Once the water is boiling turn the heat to low and cover it for about 17 minutes. serve with cilantro (optional)