5.0 from 6 votes
Roasted Veggie Coconut Curry
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!
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Servings: 8
Calories: 248 kcal
Course:
Main Course
Cuisine:
Asian , Vegan
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.
Cup of Yum
Nutrition Information
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
% 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.