8cupsmixed cut up vegetables such as but not limited to peppers, eggplants, carrots, broccoli, cauliflower, green beans, zuchinni and cabbagefresh or frozen
¼cupolive oil
1teaspoonsalt
Fresh ground black pepperto taste
2tablespoonsolive oil
2tablespoonsgarlicchopped
1tablespoonminced gingerI use the paste!
¼cupdried onionor 1 cup chopped fresh onion
1teaspoonturmeric powder
1teaspooncoriander seed
1 teaspooncumin
1330ml cancoconut milk
2tablespoonspeanut butter
2tablespoonslemonor lime juice
Instructions
Roast the Vegetables
Mix the vegetables together on a sheet pan lined with parchment.
Roast at 425F for 20-30 minutes.
Curry Sauce
Saute garlic, ginger and if using fresh onion, onion, in 2 tablespoons olive oil over medium-high heat.
Add remaining spices, stir around for 10-20 seconds, then add in your coconut milk.
Stir it well, then add in your peanut butter and lemon/lime juice.
Simmer for a few minutes, then set aside until your vegetables are done.
When vegetables done, toss them in the sauce and serve!
Video
Notes
The leftovers from this Vegetable Curry are one of my favourites!