Oven Baked Vegetable Curry with Lemon Turmeric Rice

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We’d bought some butternut squash a couple of weeks ago to make a soup, but I didn’t get round to making it…Needing to use up the squash before they started to turn bad (although, to be fair, they last for ages in a cool, dry place), I decided to make a vegetable curry.

For more recipes using rice, check out these Rice Salad Recipes. Right click and open these other recipes in a new tab so that you can read them after this one!

Oven Baked Vegetable Curry with Lemon Turmeric Rice | The Purple Pumpkin Blog

Oven Baked Vegetable Curry with Lemon Turmeric Rice | The Purple Pumpkin Blog

This is a “leave it in the oven and forget about it for a couple of hours dish” – the kind I like!

I used various veggies that I had to hand: butternut squash, sweet potato, field mushrooms, red onions, cauliflower, new potatoes and aubergines. I also threw in some frozen peas towards the end of cooking.





I had a jar of tikka masala curry paste in the cupboard, so that became my curry sauce along with a few cans of chopped tomatoes – but you could use you favourite curry paste flavour.

First, cut up the vegetables into chunks – I kept mine quite big. I did this because I didn’t want them to turn to mush during the long cooking time.

Oven Baked Vegetable Curry with Lemon Turmeric Rice | The Purple Pumpkin Blog

Oven Baked Vegetable Curry with Lemon Turmeric Rice | The Purple Pumpkin Blog

Depending on the volume of vegetables that you are using, use enough paste to cover the vegetables. I used 2 butternut squash, a sweet potato, a couple of new potatoes, 2 red onions, a small cauliflower, 4 field mushrooms and medium aubergine. I ended up just using the whole of the jar. Give a good mix with a spoon (or get you hands in – easier to make sure everything is covered!). Cover and place in the fridge for about an hour.

Oven Baked Vegetable Curry with Lemon Turmeric Rice | The Purple Pumpkin Blog

Since there is usually some oil in a jar of curry paste, I didn’t add any extra. I dumped all the veggies in a large roasting dish, poured over some canned chopped tomatoes (I used 3 regular sized tins) and covered with foil and put in the oven for an hour at 200C.

After an hour, I took the dish out of the oven, gave everything a stir (water starts to come out of the veggies to make a sauce), and added a handful of frozen peas. Back into the oven, uncovered for another hour.

Oven Baked Vegetable Curry with Lemon Turmeric Rice | The Purple Pumpkin Blog

With about 15 minutes to go, I cooked my rice. I am useless at cooking rice. I mean, really bad…and decided to follow Jamie Oliver’s advice on how to cook perfect rice…O.M.G…it worked! The rice was perfectly cooked, and I just couldn’t believe it!

Now, for all I know, you may cook perfect rice every time, but me, I don’t, and if you also don’t, this is how it’s done…

1 part rice to 2 parts boiling water, boil for 7 minutes with a lid on. Remove from the heat, and leave to steam for another 7 minutes with the lid on. I also added a pinch of salt and a drop of olive oil at the start of cooking. Fluff up with a fork! Enjoy perfect rice!

To make my lemon turmeric rice, I use 100g basmati rice (it filled up half a coffee mug) and placed into a pan. I added a teaspoon of turmeric and a pinch of salt then gave it a mix around, before halving a lemon and placed cut side down into the rice. A drizzle of olive oil and then a full mug of boiling water.

On with the lid for 7 minutes…then off the heat with the lid still on for another 7 minutes. The fragrance from the cooking rice was amazing!

When cooked, I removed the lemon – you could squeeze some of the juice into the rice, but we found it lemony enough without having to do this.

Oven Baked Vegetable Curry with Lemon Turmeric Rice | The Purple Pumpkin Blog

Check that the vegetables in your curry are tender, and serve with a portion of rice…delish!

Oven Baked Vegetable Curry with Lemon Turmeric Rice | The Purple Pumpkin Blog

There’s enough for left overs for a couple of days, so we’re looking forward to eating this for dinner again this evening :D

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