This Roasted Veggie Coconut Curry is an incredibly healthy, colorful and delicious taste explosion for your mouth! So good!
Do you have any unspoken deals? You know the kind; when both parties know the arrangements but you never really talk about it, everyone just knows how it works and … well … it just works! That’s how it is with my daughter and I. We have a little deal whenever Scott and I go to visit Cait and her family (we call them “the herd”) in London. The first night of our visit Cait surprises us with a wonderful dinner, like this Roasted Veggie Coconut Curry. We may not always have the best appetites after flying all night and feeling a bit out-of-sorts from suddenly being in a different time zone. But, when she places those plates in front of us at the dinner table, we totally change our minds.
All of a sudden you’d think we hadn’t eaten in days, we always heartily gobble up her yummy dinner. Like this wonderful Roasted Veggie Coconut Curry. I gasped with delight when I saw all the beautiful vegetable colors and got a whiff of the abundant fresh herbs. But I’ll let Cait tell you all about it.
P.S. Oh, but are you wondering about my end of the deal? Well, being the crazy cook that I am, I just take over after that first evening. I snoop through the fridge and freezer the next day and check what looks good at the local markets. Then I start making plans. It’s always a win-win situation. Cait is a wonderful cook, but gets a break from cooking with four little ones underfoot and I can cook to my heart’s content with fresh, often unusual ingredients, inspired by being out of my everyday environment. Another plus is that I have a wonderful array of “taste-testers”, very honest ones; if the whole “herd” concurs that something is fabulous, I know for sure I’ve got a winner! Then I”ll be sure to pass that one on to you!
Going with the theme of my mom’s last post, Everyday London – one of the things we’ve really enjoyed living here is the variety of foods we can get delivered right to our door! Sushi, lebanese, Thai, gourmet pizza, Indian, etc., etc. There is really no limit to what you can find online, order and have in your own cosy little kitchen just an hour later. Date-night-in takes on a whole new meaning!
I never quite know what will be delivered week to week, which could be quite tricky- however this company has a vast encyclopedia of recipes on it’s website, and I have found very few that disappoint. So if I’m stumped with something I receive in my box, I simply do a quick search and come up with a scrumptious dinner plan!
I’ve made this Roasted Veggie Coconut Curry now several times, varied the vegetables and it always comes out divine, and the great part is that everything can be done ahead of time and then put in the oven to warm just before it’s time to eat. So, if you’re up for a meatless, but scrumptious meal- give this one a go, I promise you’ll get rave reviews!
- 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
- 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.