Roasted Veggie Coconut Curry
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr 5 mins
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Servings
8
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Calories
248 kcal
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Course
Main Course
Roasted Veggie Coconut Curry
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Oh my goodness, this is just amazing. It looks gorgeous and tastes even better!! Loaded with wonderful veggies and flavor, everyone seems to go crazy over it!
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Ingredients
- 1 large cauliflower cut into chunky pieces
- 4 medium carrots cut into bite size chunks,
- 1 small butternut squash cut into bite size pieces
- 2 medium sweet potatoes peeled and cut into bite size pieces
- 2 tablespoons extra virgin olive oil
- 2 teaspoons sea salt
- 10 ounce Fresh Spinach Leaves about 6 cups, any long stems removed
- 2 medium garlic cloves peeled
- 1 piece fresh ginger peeled
- ½ medium fresh red or green chilli roughly chopped (more or less, to taste)
- 1 teaspoon Turmeric
- 1 medium onion peeled and roughly chopped
- 2 tablespoons peanut butter
- 1 Zest and juice of 1 lime
- ¼ cup fresh mint leaves
- ½ cup fresh cilantro
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 14 ounce can light coconut milk
- 1 cup vegetable or chicken stock
- shredded coconut mint, cilantro and basil leaves, for garnish
Instructions
- Preheat the oven to 400˚F (200°C/Gas 6).
- Place all veggies, except spinach, on a baking sheet. Drizzle with olive oil and sprinkle with sea salt and freshly ground black pepper. Rub veggies with your had to completely coat them with oil.
- Roast for 25 mins, or till tender and some are beginning to brown. Stir once about halfway through baking.
- Meanwhile, puree the garlic, ginger, chili, turmeric, onion, peanut butter, lime juice and zest, mint, cilantro, sesame oil and soy sauce in a food processor or blender, till smooth.
- Add the coconut milk and stock to the paste. Blend to mix and set aside.
- When veggies are finished, remove baking sheet from oven and add fresh spinach. Stir to distribute spinach then add sauce. Return to oven for 5-10 minutes to heat sauce and wilt the spinach.
- Serve with rice and a dusting of coconut and fresh mint, coriander leaves and basil leaves for garnish and fresh flavor.
- Serves 4 with rice as a main dish, will serve more if used as a side dish.
Nutrition Information
Show Details
Calories
248kcal
(12%)
Carbohydrates
28g
(9%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Cholesterol
0mg
(0%)
Sodium
895mg
(37%)
Potassium
876mg
(25%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
23120IU
(462%)
Vitamin C
41mg
(46%)
Calcium
113mg
(11%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 0mg | 0% |
| Sodium | 895mg | 37% |
| Potassium | 876mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 23120IU | 462% |
| Vitamin C | 41mg | 46% |
| Calcium | 113mg | 11% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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