Have you ever wanted to prepare a roast that feels traditional yet surprisingly different? I still remember the first time I added a touch of curry to a classic Sunday roast. I was hesitant — would it overpower the meat? Instead, it created warmth, depth and a subtle exotic twist that perfectly matched olives and capers. Since then, this dish has become my go-to when I want something comforting but bold. Let’s see how to make Roast with Curry, Olives, Capers and Sun-Dried Tomatoes.
Main course
Sunday roast
High protein
Roast with Curry, Olives, Capers and Sun-Dried Tomatoes
A flavorful roast enhanced with curry, olives and capers, tender and aromatic, perfect for a comforting yet original meal.
Ingredients
- Roast beef 700 g
- Olives 60 g
- Sun-dried tomatoes 30 g
- Capers 15 g
- Garlic 1 clove
- White wine 100 ml
- Olive oil 3 tbsp
- Curry 1 tsp
- Coarse salt with sage and rosemary q.b.
Tools
- Large pot
- Kitchen tongs
- Scissors
- Cutting board
- Sharp knife
Instructions
- Brown garlic in oil and remove.
- Sear roast on all sides.
- Deglaze with wine gradually.
- Add curry and aromatic salt.
- Cook covered 40-50 minutes.
- Add tomatoes, olives and capers.
- Rest, remove string and slice.
- Serve with roasted potatoes.
Nutritional values (per serving)
Calories
420 kcal
420 kcal
Fat
24 g
24 g
Carbohydrates
6 g
6 g
Protein
48 g
48 g
Sugar
2 g
2 g
Fiber
1 g
1 g
Sodium
520 mg
520 mg
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