Roasted Veggie Coconut Curry
User Reviews
5
4 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
35 mins
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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
Report
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 cauliflower cut into chunky pieces, large
- 4 carrot cut into bite size chunks, medium
- 1 butternut squash cut into bite size pieces, small
- 2 sweet potato peeled and cut into bite size pieces, medium
- 2 tablespoons extra virgin olive oil
- 2 teaspoons salt sea salt
- 10 ounce spinach about 6 cups, any long stems removed, fresh leaves
- 2 garlic peeled, medium cloves
- 1 ginger peeled, fresh, piece
- ½ red chilli roughly chopped (more or less, to taste, medium fresh, or green chilli
- 1 teaspoon Turmeric
- 1 onion peeled and roughly chopped, medium
- 2 tablespoons peanut butter
- 1 lime zest and juice of 1
- ¼ cup mint leaf fresh
- ½ cup cilantro fresh
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 14 ounce coconut milk light, canned
- 1 cup vegetable stock or chicken stock
- coconut mint, cilantro and basil leaves, for garnish, shredded
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
(19%)
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
4 reviews
Excellent
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