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Roasted Veggie Coconut Curry

Oh my goodness, this is just amazing. It looks gorgeous and tastes even better!! Loaded with wonderful veggies and flavor, everyone seems to go crazy over it!
Course Main Dish, Vegetarian
Cuisine Asian
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 248 kcal
Author Chris Scheuer

Ingredients

  • 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
US Customary - Metric

Instructions

  1. Preheat the oven to 400˚F (200°C/Gas 6).
  2. 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.
  3. Roast for 25 mins, or till tender and some are beginning to brown. Stir once about halfway through baking.
  4. 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.
  5. Add the coconut milk and stock to the paste. Blend to mix and set aside.
  6. 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.
  7. Serve with rice and a dusting of coconut and fresh mint, coriander leaves and basil leaves for garnish and fresh flavor.
  8. Serves 4 with rice as a main dish, will serve more if used as a side dish.
Nutrition Facts
Roasted Veggie Coconut Curry
Amount Per Serving
Calories 248 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 0mg0%
Sodium 895mg39%
Potassium 876mg25%
Carbohydrates 28g9%
Fiber 5g21%
Sugar 6g7%
Protein 5g10%
Vitamin A 23120IU462%
Vitamin C 41mg50%
Calcium 113mg11%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.