Wednesday, February 27, 2013

Roasted Vegetable Curry

I have told you before how excited I am with my "Naturally to your door" organic produce delivery service. I cannot say enough what a great service this is. They do a tremendous job and the produce is beyond amazing. 

This past week I got some green cauliflower. I had not worked with it before. 
While it looks interesting, it really just tastes like cauliflower. So I set out to make a healthy side dish for our dinner. I decided on Roasted Vegetable Curry. It was so yummy. My husband said it is now one of his favorite side dishes I make. 

Gluten-Free Roasted Vegetable Curry
Slightly adapted from Sea Salt with Food

2 TBSP Thai Kitchen Red Curry Paste
1 Cup of Vegetable Stock
400 ml Coconut Milk
1 Large Lime, juiced
1 Small Cauliflower, cut into florets, blanched and drained
1 Large sweet Onion, peeled and diced~about ¾ inch
1 Broccoli
2 TBSP Canola Oil
6 dried red chili peppers
Sea Salt, to taste

Preheat the oven to 450˚F. 
In a medium mixing bowl. Add red curry paste, vegetable stock, coconut milk, and the juice of one lime. Whisk until combined. 
In a large roasting pan, combine cauliflower, onion, broccoli, dried chili peppers, oil, and sea salt. Pour the curry mixture over the vegetables and stir to coat. 
Roast in the oven for about 20 to 25 minutes, or until all the veggies are fully cooked and golden in color. 
Salt to taste and serve!

1 comment:

  1. What a great use of the Thai Curry paste. :) Looks scrumptious. :)


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