Roasted vegetable curry
Roasted vegetable curry
What you need:
- 1 large or 2 small sweet potatoes
- 1 onion
- 1/2 head of cauliflower
- 2 TBLS vegetable oil
- 1/2 tsp. salt
Curry Sauce
- 2 tsp grated peeled ginger root
- 2 TBLS Curry powder
- 1/2 tsp salt
- 1 cup coconut milk
- 1 cup diced tomatoes
What you do:
- Preheat oven to 450
- Peel sweet potatoes and onion, cut into 3/4″ chunks and place into a large bowl.
- Cut the cauliflower into bite-sized florets (about 3 cups) and add to potatoes and onions.
- Add oil to vegetables and sprinkle with salt, toss to coat.
- Spread veggies onto a roasting pan in a single layer.
- Roast for 20 minutes, stirring once about halfway through.
- While veggies are roasting mix together the ginger, Curry powder, salt and coconut milk until smooth. Stir in tomatoes.
- After veggies are done roasting, put them into an oven safe bowl and add sauce, put back in oven for 5 minutes.
Enjoy!
