Roasted Vegetable Curry.

In our house, it is Coffee who prepares curries – he chops and tosses veggies and then adds in what appears to be a completely random quantity of liquid and curry powders. I am not averse to eating them, of course, but without a well-tested recipe I am not keen to experiment.

This evening, after dragging myself from my prone position on the sofa, I decided to whip up a recipe from “Moosewood Restaurant: Simple Suppers” (yes yes, it’s a Moosewood theme around here lately!). We had all the ingredients, and the directions said it would be done in 25 minutes (plus prep time), so I figured I’d ‘reward’ Coffee for taking care of me all week.

The recipe was easy, it didn’t take much time and it was delicious. I forgot to make the rice (duh) so I whipped up a batch of quinoa (yet another theme around here lately).. The only change Coffee said he would make would be to add more coconut milk – he likes more liquid in his curry.

And so…

Roasted Vegetable Curry
Serves 4 (or two, if you’re us..)

1 large or 2 small sweet potatoes
1 onion
1/2 small head of cauliflower
2 tablespoons of vegetable oil
1/2 teaspoon of salt

Curry Sauce
2 teaspoons grated peeled ginger root
2 tablespoons curry powder
1/2 teaspoon salt
1 cup coconut milk
1 cup diced tomatoes

Directions
1. Heat oven to 450F.

2. Peel the sweet potatoes and onion, cut them into 3/4″ chunks and place them in a large bowl.

3. Cut the cauliflower into bite-sized chunks (about 3 cups of florets) and add to the bowl.

4. Add the oil, sprinkle with salt and toss to coat.

5. Spread the vegetables in a single layer on an oiled baking sheet. Roast for 20 minutes, stirring once after 10 minutes.

6. While vegetables are roasting, in a bowl whisk together the ginger, curry powder, salt and coconut milk until smooth. Add tomatoes.

7. After the vegetables have roasted, pour the curry sauce over them and stir to coat. Return them to the oven until tender – about 5 minutes.

Eat!

Notes
I used two onions instead of one because I like onions.
I used “hot” curry powder that we had in the cupboard – the cookbook has its own recipe for curry powder if you’re feeling adventurous.