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Roasted Vegetables w/Coconut Curry Sauce

If it were me though, as tasty as this curry sauce is, I think I’d like to relax in a tub of warm haupia sauce instead!  Recipe courtesy of Lori Ikeda of www.GuavaRose.com  Visit Lori's website for more ono recipes!


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Prep Time: 13 | Cook Time: 30 | Ready In: 43
Ingredients: Print   Add to cart
US Metric
  • 2 lbs. assorted brocoli and cauliflower florets, sliced carrots, bell pepper chunks and/or other vegetables
  • 3 T. grapeseed or olive oil

Sauce

  • 1 (14 oz) can coconut milk
  • 2 tsp. curry powder
  • 1 low sodium vegetable bouillon cube
  • ¼ tsp. sea salt
  • 1 T. grated ginger root

Cooking Process:

Preheat oven to 400 degrees. Toss vegetables with oil on a large baking sheet, then spread them out to a single layer. Bake for 30 minutes or until vegetables are tender.

Whisk all the sauce ingredients together in a small saucepan. Heat on medium high, whisking frequently until the sauce has thickened and evaporated down to two thirds to one half of it’s original volume.

Pour sauce over vegetables and serve

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