Recipes

Vegetable Curry (Tomato)

1 large sweet potato, peeled and cut into 3/4 inch chunks
1 small (or 1/2 large) head of cauliflower, cut into bite sized pieces
1 onion, cut into 1/2 inch pieces
2 Tbsp canola oil
1/2 tsp salt
2 tsp grated ginger
2-3 Tbsp chopped cilantro
2 Tbsp curry powder
1/2 tsp salt
1 cup coconut milk
1 cup diced tomatoes
1/2 cup peas (optional)
Toss the sweet potato, cauliflower and onion with the oil and salt, and then spread in a single layer in a shallow roasting pan.  Roast for 20 minutes, stirring after 10 minutes.
Whisk together the ginger, cilantro, curry, salt and milk until smooth.  Stir in the tomatoes and peas.  After the vegetables are roasted, pour the liquid mixture evenly over the veggies.  Roast for about 5 minutes more.  Serve with rice, raisins, cashews and plain yogurt.