Roasted Vegetables with Coconut Curry Sauce
Author: Guava Rose
Prep time: 13 mins
Cook time: 30 mins
Total time: 43 mins
Ingredients
  • 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
Instructions
  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.
Recipe by Guava Rose at https://www.guavarose.com/2013/03/roasted-vegetables-with-coconut-curry-sauce/