Raw vegetables, close up

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!

Bowl of Raw Vegetables

They’re so pretty by themselves in a platter and you could eat them with a dip, or….

Roasted vegetables on  baking sheet

I like them roasted– tossed with a little olive oil and put in a 400 degree oven for about 30 minutes.

Curry powder, coconut milk, low sodium bouillon, ginger

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.

Bowl of Roasted Vegetables with Coconut Curry Sauce, top view

That will give you a nice thickened curry sauce to pour over a bowlful of yummy veggies.

Bowl of Roasted Vegetables with Coconut Curry Sauce, side view
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!

Roasted Vegetables with Coconut Curry Sauce
Prep time
Cook time
Total time
Serves: 8
  • 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
  1. 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.
  2. 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.
  3. Pour sauce over vegetables and serve.