Vegan Roasted Cauliflower & Sweet Potato Red Curry
An easy, healthy and flavorful vegan curry!
peeled sweet potatoes, chopped
extra-virgin olive oil
13.5 ounce can
red curry paste
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!
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