Have you ever seen purple broccoli or yellow cauliflower? Eye catching, aren’t they?
A rainbow of vegetables! I’m thinking of all the phytonutrients here!
They’re so pretty by themselves in a platter and you could eat them with a dip, or….
I like them roasted– tossed with a little olive oil and put in a 400 degree oven for about 30 minutes.
While the veggies are roasting, whip up a quick curry sauce.
Just whisk curry powder, a low sodium vegetable bouillon cube, grated ginger root, and a touch of sea salt into a can of coconut milk. Cook over medium high heat and let it evaporate until it is two thirds to one half of it’s original volume.
That will give you a nice thickened curry sauce to pour over a bowlful of yummy veggies.
Now why do I always see things when I look at vegetables?
These florets look like they’re relaxing in a hot tub of coconut curry sauce– each head gently nestled in a curve…
If it were me though, as tasty as this curry sauce is, I think I’d like to relax in a tub of warm haupia sauce instead!
- 2 lbs. assorted brocoli and cauliflower florets, sliced carrots, bell pepper chunks and/or other vegetables
- 3 T. grapeseed or olive oil
- 1 (14 oz) can coconut milk
- 2 tsp. curry powder
- 1 low sodium vegetable bouillon cube
- ¼ tsp. sea salt
- 1 T. grated ginger root
- Preheat oven to 400 degrees. Toss vegetables with oil on a large baking sheet, then spread them out to a single layer. Bake for 30 minutes or until vegetables are tender.
- Whisk all the sauce ingredients together in a small saucepan. Heat on medium high, whisking frequently until the sauce has thickened and evaporated down to two thirds to one half of it's original volume.
- Pour sauce over vegetables and serve.
