Curried nut roast

    50 min

    This healthy and hearty vegetarian main dish with a slight kick of spice is great served hot with fresh tomato sauce or cold with a salad. Use hazelnuts, Brazil nuts, walnuts or your favourite nut for this recipe.


    Buckinghamshire, England, UK
    21 people made this

    Serves: 4 

    • 1 tablespoon cooking oil
    • 2 onions, finely chopped
    • 1 green pepper, deseeded and finely chopped
    • 225g nuts, finely chopped
    • 85g wholemeal breadcrumbs
    • 1 clove garlic, crushed
    • 1 teaspoon mixed dried herbs
    • 1 tablespoon mild curry powder
    • 225g fresh tomatoes, peeled and chopped
    • Salt and freshly ground black pepper, to taste
    • 1 egg, beaten

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat the oven to 220 C / Gas mark 7. Grease an 18cm (7inch) sqaure cake tin.
    2. Heat the oil in a pan over medium heat. Fry the onions and pepper until soft, about 10 minutes.
    3. Mix the nuts and breadcrumbs in a large bowl; stir in the garlic, herbs and curry powder. Add the onions, pepper and tomatoes; mix thoroughly and season with salt and pepper. Add the beaten eggs to bind the mixture together; pack the mixture into the prepared cake tin.
    4. Bake in the preheated oven until golden, 30 to 40 minutes.

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