This red curry dish is 100% vegan, full of flavor and contains very few ingredients. In about 1 hour I turned just a few vegetables into a meal thats healthy, low fat and satisfying. There is very little prep work to this meal and clean up is a breeze. Give this meal a try and as always, enjoy!
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Ingredients
- 1 medium cauliflower, chopped
- 2 large peeled sweet potatoes, chopped
- 2 medium onions, diced
- 1/2 cup extra-virgin olive oil
- 1 13.5 ounce can coconut milk
- 1/4 cup red curry paste
- 3 cloves garlic minced
- 1/2 cup green peas
- 1 tsp salt
- 1/2 tsp black pepper
- chopped scallion garnish
- parchment paper
Ingredients
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Instructions
- Preheat oven to 400 degrees. Chop one medium head of cauliflower and sweet potatoes. In a large bowl add chopped vegetables, 1/4 cup of olive oil, salt and pepper. Toss veggies until coated.
- Line a large baking sheet with parchment paper. Lay out chopped seasoned vegetables on the baking sheet. Roast for 45 minutes.
- Carefully remove roasted vegetables from the oven. The cauliflower should show a bit of tasty browning. Allow to cool for 10 minutes.
- In a large skillet set to medium heat add 1/4 cup olive oil and chopped onions. Cook for about 4 minutes. Add the minced garlic and cook for 2 more minutes.
- Add red curry paste and mix into onions and garlic until the curry paste is fragrant.
- Carefully pour in coconut milk and stir for 1 minute until simmering. Lower heat, add in roasted vegetables a few at a time and combine with sauce. Add peas and stir. Allow to simmer for 5 minutes.
- Garnish with a little chopped scallion and serve this dish alone or over your favorite rice and enjoy!
Recipe Notes
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