I’m a big fan of fenugreek, in fact I think it’s my new favourite herb. When you pair it with roasted vegetables, it’s a combination I just can’t get enough of. Fenugreek has a rustic earthiness which I love and am increasingly feeling the need to use in my cooking. Add a coconut curry sauce and then you’re doing some serious talking! Also bonus points, this veggie dish couldn’t be any simpler but you’d never guess, as you’re chewing away on all the flavours – that’ll be 30 chews or more btw, if you really want to get your digestion sorted!
For this recipe I pulled together some of my most favourite roasting veggies in the world but really, you can use whatever you have to hand, or find at your weekend farmers’ market, or even just happen to fancy at the time. I mean any roasted veggie tastes amazing, right? We all like, want, or tolerate a different selection but it’s the secret sauce that pulls everything together, so you are not allowed to miss that out. One more thing – it all makes for pretty stellar leftovers, so I’m tempted to tell you to make double – but that’s up to you.
fenugreek roasted vegetables with coconut curry sauce
Don’t keep it to these veggies in particular. In time ring the changes and use what you have to hand, or find in your local farmers’ market.
Serves 3 as a side
Print the recipe here!
for the vegetables –
1 small cauliflower, broken into small florets
2 large carrots, cut into batons
1 zucchini, sliced 1/4 inch thick on the diagonal
1 small red onion, sliced
1 delicata squash, halved, deseeded and sliced into 1/2 inch half moons
3 tbsp melted coconut oil
2 heaped tsp dried fenugreek leaves
large pinch lightly crushed Himalayan pink salt
6 brown mushrooms, halved if large
zest of 1 lime, plus chopped cilantro to serve
Preheat the oven to 375F.
Put the veggies onto a large baking tray and pour over the coconut oil. Now sprinkle with the fenugreek and mix to coat. Sprinkle over the pink salt, put into the oven and cook for 15 minutes. Add the mushrooms and mix again then return to the oven for a further 20 minutes or until the veggies are cooked through and lightly tinged with colour.
To make the sauce, put the coconut oil into a small pan and add the turmeric, ginger, garlic and curry leaves. Cook for a minute or two, then add the coconut milk. Allow it to bubble and thicken gently for about 5 minutes until you get a coating consistency. Remove from the heat and stir in lime juice to taste. I used 1 tbsp, so start there and add more if needed.
Now divide the roasted veggies between bowls and pour over the sauce. Sprinkle with lime zest, the remaining lime juice, chopped cilantro and serve. I love to eat this with grilled chicken or wild sockeye salmon.