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Roasted Vegetable Curry

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Ingredients
  

  • 1 head cauliflower
  • 2 large shallots
  • 2 cloves garlic
  • 1 cup green beans
  • 3 carrots
  • 5 radishes
  • 3 red potatoes
  • 1 15.5oz can chickpeas
  • 1 13.5oz coconut milk
  • ¼ tsp ground ginger
  • 1 TB curry powder
  • salt
  • pepper
  • ¾ cup unsalted chicken stock can sub vegetable broth for a vegetarian option
  • 2 TB olive oil
  • 1 tsp fish sauce can substitute soy sauce

Instructions
 

  • Preheat oven to 400℉
  • Line two cookie sheets with parchment paper
  • Clean, trim and dice vegetables (peel carrots) into bite sized pieces / roughly chop garlic
  • Toss vegetables in olive oil / salt and pepper to taste and toss evenly
  • Spread vegetables onto cookie sheets evenly and roast for 20 minutes rotating racks and tossing vegetables at the 10 minute mark
  • Remove vegetables once fork tender
  • Add vegetables to stock pot on stove
  • Toss in rinsed and drained chickpeas, curry powder and ginger / stir
  • Add coconut milk, chicken stock and fish sauce / stir
  • Bring to boil
  • Reduce heat and cover / cook at a simmer for 30-45 minutes or until sauce thickens and vegetables are incorporated
  • Serve as is or over rice