Red Curry Roasted Vegetables
2 small sweet potatoes (kumara) halved
4 larges pieces pumpkin
2 zucchinis (courgettes) halved
2 TBSP Thai red curry paste
1/3 cup of coconut cream
vegetable oil for drizzling
basil and coriander leaves, thick natural yoghurt and steamed jasmine rice, to serve.
Preheat oven to 200°C (400°F).
Using a small sharp knife score the flesh of the sweet potato, pumpkin and zuchinnis and place on a baking tray lined with non stick baking paper.
Combine the curry paste and coconut cream and spread generously over the vegetables.
Drizzle with a little oil and roast for 30-40 minutes or until vegetables are soft.
Top with basil and coriander and serve with steamed rice and yoghurt.
We didn't have it with the rice and I had a mishap with the yoghurt so didn't have that either! But absolutely delicious and again very cost effective, under $10 and easily feeds 4!
Rachael xo
2 comments:
when do I get to come to dinner!!! It looks so Yummy:0) Maybe lunch would be better as I wouldn't have 3 chn and a husband in tow.
Oh that looks and sounds good.
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