Roasted Vegetable Curry

Ingredients

Original recipe makes 4

	1 largeSweet Potato
	1 Onion
	1/2 small headCauliflower
	2 tablespoonsVegetable oil
	1/2 teaspoonSalt
	Curry Sauce
	2 tablespoonsGinger root; grated
	2 tablespoonsCurry powder
	1/2 teaspoonSalt
	1 cupCoconut milk
	1 cupTomatoes; diced

Calories Per Serving: 214
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Roasted Vegetable Curry Preparation

Preheat the oven to 450?.

Peel sweet potatoes (or yams) and cut them and the onions into 3/4 inch chunks. Cut cauliflower into bite-sized pieces and place cauliflower, yams, and onion into a large bowl. Add oil and salt and toss to coat. Spread vegetables in a single layer on a baking sheet and roast for 20 minutes, stirring once in the middle.

In a bowl, mix together ginger, curry powder, salt and coconut milk until smooth. Stir in tomatoes. (I usually use one 14 ounce can of diced tomatoes, drained.)

After vegetables are roasted, remove from oven, pour sauce over them, stir and return to the oven for 5 minutes.

Serve on top of rice. (Is wonderful with brown rice.)