Craving something full of flavour, wholesome, and ready in a flash? Look no further than this Mānuka Honey Vegetable Curry! Packed with vibrant veggies and the rich, smooth sweetness of Mānuka honey, this curry is a game-changer for those busy days when you need a comforting meal, fast.
Why Mānuka Honey?
Mānuka honey isn't just for sweetening your tea—its unique properties make it a fantastic addition to savoury dishes too! In this curry, the honey adds a natural depth of sweetness that balances the bold flavours of the curry, creating a rich and aromatic sauce that's simply irresistible.
🌿 Ingredients:
- 1 can (400g) coconut milk
- 2 tablespoons curry powder
- 1 tablespoon Mānuka honey
- 1 capsicum, chopped
- 1 courgette, chopped
- 1 sweet potato, peeled and cubed
- 1 small cauliflower, chopped into florets
- Optional: 1 can chickpeas or lentils (drained and rinsed)
- Salt to taste
- Rice or naan (for serving)
Instructions:
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Roast the Veggies:
Preheat your oven to 200°C (400°F). Spread your chopped capsicum, courgette, sweet potato, and cauliflower on a sheet pan. Roast for about 20 minutes, stirring halfway through, until the vegetables are tender and slightly caramelised.
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Make the Curry Sauce:
In a large pan, pour in the coconut milk and stir in the curry powder. Let it simmer for 5-10 minutes, allowing the flavours to blend and thicken into a fragrant, creamy sauce.
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Add the Legumes (Optional):
Once your veggies are roasted, toss them into the pan with the curry sauce. If you're using chickpeas or lentils, add them in too. Then, drizzle in your Mānuka honey and season with salt to taste. The honey will add a luscious sweetness that complements the spicy curry perfectly.
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Serve It Up:
Serve your curry over rice or with a side of naan for a quick, delicious meal that’ll leave you feeling satisfied and nourished.
Tip to Take It Up a Notch:
For an extra burst of flavour, garnish with fresh cilantro or a squeeze of lime just before serving. It adds a zesty freshness that really enhances the dish!
