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.



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