Roasted Vegetable Coconut Curry

I have been playing with curry powder in my cooking. It is a spice that can just as easily be delicious or disgusting. At least for my palate. This coconut curry came out delicious and it was easy to make! I used roasted purple cauliflower and brussels sprouts, but any cooked vegetable will work well. I also cooked up some wild rice in low sodium vegetable broth, but any rice or quinoa will work too.

What is needed:

  • 1 can full fat coconut milk
  • 2 Tablespoons vegetable broth or water
  • 1 red onion, diced
  • 1 portabella mushroom, diced
  • 2 cloves garlic, minced
  • 1 thumb tip sized piece of fresh ginger, grated, or 1 teaspoon of dried ginger
  • 1 Tablespoon curry powder
  • 1 Tablespoon liquid aminos or soy sauce
  • 1 Tablespoon hot sauce
  • 1 can drained garbanzo beans
  • 1 head purple cauliflower cut into florets
  • 1 small bunch brussels sprouts, each cut in half
  • 1 cup wild rice

Preheat oven to 420. Place cauliflower and brussels sprouts onto parchment lined cookie sheets, only one layer of vegetables on each sheet. Bake for 20 minutes, turn vegetables with a spatula, and bake another 15 to 20 minutes until soft with browned spots.

Cook rice according to package directions. Cook in vegetable broth if available.

Saute in a large pot, over medium heat, the garlic, onion, fresh ginger, and mushroom in vegetable broth until soft, about 5 minutes. Add the curry powder and stir in well. Add aminos, coconut milk, and hot sauce. Stir well, cover, and simmer for 15 minutes. Stir in the garbanzo beans and turn off the heat. Stir in roasted vegetables.

Serve hot with rice. Yummers!

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