A Little Vegetarian...Roasted Veggie Curry

Photo from Elizadomestica.com

A vegetarian dish that fits my rules: easy prep, works well with whatever I have in my fridge, and my family likes it. Feel free to adapt the veggie list to what you have. I keep coconut milk stocked with my pantry staples for dishes like this. Leftovers are great for lunch.

Roasted Veggie Curry

adapted from Moosewood Restaurant Simple Suppers

serves 4-6

cooked rice

1 large sweet potato, peeled and cut into 3/4 inch chunks

2 carrots, peeled and sliced into 1/2 in thick rounds

1 onion, peeled and diced

1 head cauliflower, cut into bite size pieces

2 Tablespoons olive oil

1/2 teaspoon salt

2 teaspoons grated ginger root

2 Tablespoons Curry powder

1/2 teaspoon salt

1 can coconut milk

1 can diced tomatoes, drained (or one or two fresh tomatoes diced)

1 14 oz. can chickpeas, drained and rinsed

1 bunch cilantro, chopped

plain yogurt

Preheat oven to 450. Start your rice cooking. (I prefer short grain brown rice.)

Toss sweet potato, carrot, cauliflower, and onion with oil and salt. Spread veggies in single layer on a baking tray. Roast for 20 minutes, stirring once after 10 minutes.

As soon as .you get the veggies in the oven, whisk together in a bowl the ginger, coconut milk, curry, and salt. Stir in tomatoes and chickpeas.

After veggies roast for 20 minutes, pour the coconut milk mixture over the veggies and return to the oven for 5 minutes.

Serve over rice, topped with cilantro and a dollop of yogurt.

A quick shoutout for my fave vegetarian cookbook Moosewood Restaurant Simple Suppers. Quick meals, nothing too unfamiliar since it uses mainly pantry staples, and it makes it easy for Meatless Mondays.