Roasted Vegetables with Coconut Curry Sauce |
Author: Guava Rose
Prep time: 13 mins
Cook time: 30 mins
Total time: 43 mins
- 2 lbs. assorted brocoli and cauliflower florets, sliced carrots, bell pepper chunks and/or other vegetables
- 3 T. grapeseed or olive oil
Sauce
- 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.
Recipe by Guava Rose at http://www.guavarose.com/2013/03/roasted-vegetables-with-coconut-curry-sauce/
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