Tuesday, 24 December 2013

NIGERIAN ROAST VEG MEDLEY + RED ONION GRAVY

Merry Christmas everyone! I hope you're making the most of this festive season by indulging in some healthy, tasty food...oh and you know, by spending time with your loved ones and all that good stuff. 

If you're looking for some last minute inspiration for the dinner table tomorrow then how about this medley of bright roasted veg. Nigerian-style no less, with yam and plantain and sweet potatoes thrown in for good measure. There's also a recipe for a rich red onion gravy to pull the whole dish together. Enjoy!

Ingredients
(serves 6)
- 2 cups diced yam 
- 4 medium potatoes (diced) 
- 1 large sweet potato (diced) 
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 2 large carrots (cut into thick batons)
- 1 medium red onion (cut into chunks)
- 1 plantain (cut into thick batons)
- 5 garlic cloves
- 2 bay leaves 
- 4 tbsp sunflower oil 
- salt and pepper to taste

For the gravy:

- 1 large red onion
- 1 vegetable stock cube
- 1/4 tsp curry powder
- squeeze of lemon
- 1/3 cup water
- 1/2 tsp corn flour mixed with 1 tbsp warm water 

Place the diced yam, potatoes, sweet potatoes and carrots in a large pot and cover with water. Parboil the vegetables for 10 mins on a high heat. Drain well.

Place the parboiled vegetables, diced peppers, red onions, plantain, garlic cloves and bay leaves in a large baking dish. Drizzle with sunflower oil and season with salt and pepper. Toss together until all the vegetables are well coated.

Bake in a pre-heated oven, gas mark 2, for 20-25 mins.

To make the gravy, blend the red onion with a little water. Pour the mixture into a saucepan and add the stock cube, curry powder, squeeze of lemon and 1/4 cup of water. Stir continuously on low-medium heat for 5 minutes to cook off the onions. Add the corn flour mixture and keep stirring for a few more minutes until the gravy thickens slightly.

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